Ingredients
4 pita breads, cut into triangles
Vegetable oil, for frying
1 tablespoon sun-dried tomato powder
1 tablespoon sweet paprika
1 teaspoon cayenne powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon lemon pepper
Instructions
- In a small bowl, mix together sun-dried tomato powder, sweet paprika, cayenne powder, cumin, garlic powder, onion powder, salt, and lemon pepper to make the spice blend.
- Cut pita breads into small triangles.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Working in batches, fry the pita triangles for 1–2 minutes until golden and crispy.
- Remove the chips with a slotted spoon and drain on paper towels.
- While still warm, toss the chips with the spice blend until evenly coated.
- Serve hot with your favorite dip or enjoy as a spicy snack.
Notes
For a lighter version, bake the pita chips at 375°F (190°C) for 10–12 minutes instead of frying.
Adjust the amount of cayenne to control the spice level.
Cool completely before storing in an airtight container for up to 3 days.
Reheat in the oven at 350°F (175°C) for 5 minutes to restore crispiness.
Try adding za’atar or smoked paprika for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 serving (about 1 pita bread worth of chips)
- Calories: 180
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
