📝 About This Recipe
Transform humble flatbread into an irresistible, shatteringly crisp snack that puts store-bought bags to shame. These air-fried pita chips are infused with a fragrant blend of Middle Eastern spices and premium olive oil, achieving a perfect golden hue in a fraction of the time required by a traditional oven. Whether you're dipping them into silky hummus or enjoying them solo, these chips offer a satisfying crunch and a sophisticated flavor profile that is both wholesome and addictive.
🥗 Ingredients
The Bread Base
- 4 large pieces Pita Bread (standard or whole wheat, preferably with pockets)
The Infused Oil
- 1/4 cup Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 1/2 teaspoon Garlic Powder (for subtle savory depth)
- 1/4 teaspoon Smoked Paprika (for a hint of color and warmth)
The Signature Seasoning
- 2 tablespoons Za'atar Spice Blend (a mix of thyme, sumac, and sesame seeds)
- 1 teaspoon Flaky Sea Salt (Maldon or similar for texture)
- 1/2 teaspoon Dried Oregano (crushed between palms to release oils)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (finely grated from 1 lemon)
👨🍳 Instructions
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1
Preheat your air fryer to 325°F (160°C). A slightly lower temperature ensures the chips crisp up evenly without burning the delicate spices.
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2
Using a sharp chef's knife or kitchen shears, cut each pita round into 8 even triangles (like a pizza). If your pita has a pocket, gently pull the two layers apart to create thinner, crispier chips.
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3
In a small bowl, whisk together the extra virgin olive oil, garlic powder, and smoked paprika until well combined.
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4
In a separate small ramekin, mix the za'atar, dried oregano, and freshly cracked black pepper. Keep the sea salt and lemon zest separate for finishing.
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5
Place the pita triangles into a large mixing bowl. Drizzle the infused oil over the bread, tossing vigorously with your hands or a silicone spatula to ensure every surface is lightly coated.
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6
Sprinkle the za'atar spice mixture over the oiled pita. Toss again until the spices adhere to the bread evenly.
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7
Place the seasoned pita triangles into the air fryer basket. Arrange them in a single layer if possible, though a slight overlap is fine as they will shrink during cooking.
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8
Air fry for 4 minutes, then remove the basket and give it a good shake to redistribute the chips.
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9
Continue air frying for another 3-5 minutes. Watch closely at this stage; the chips are done when they are golden brown and feel rigid to the touch.
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10
Immediately transfer the hot chips to a paper-towel-lined tray or a large bowl.
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11
While still hot, sprinkle with the flaky sea salt and the fresh lemon zest. The residual heat will help the zest release its bright citrus aroma.
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12
Allow the chips to cool completely for at least 5-10 minutes. They will continue to crisp up significantly as they reach room temperature.
💡 Chef's Tips
For the ultimate crunch, use 'day-old' pita bread which has less moisture than fresh loaves. Avoid overcrowding the basket; if making a large batch, cook in multiple rounds to ensure even airflow. If you don't have za'atar, substitute with a mix of dried thyme, toasted sesame seeds, and a squeeze of lemon juice. Store leftovers in an airtight container with a piece of paper towel to absorb any moisture for up to 5 days. To revive stale chips, pop them back in the air fryer at 300°F for just 60 seconds.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy roasted red pepper hummus or classic baba ganoush. Crush them slightly and use as a gourmet crouton replacement in a fresh Fattoush salad. Pair with a chilled glass of dry Rosé or a sparkling mint lemonade for a refreshing snack. Arrange on a Mediterranean mezze board with kalamata olives, feta cheese cubes, and cucumber slices. Top with a dollop of Greek yogurt and a drizzle of honey for a surprising sweet-and-savory treat.