Favourite Toasted Pita Chips

Store-bought pita chips can’t touch a batch you bake yourself, warm, crisp, and dusted with a smoky chili-cumin spice blend.

The whole thing takes minutes. Cut pita bread into wedges, brush them with olive oil, and shower them with a homemade mix of chili powder, cumin, garlic, salt, and pepper. The oil helps the spices stick and crisps the bread as it bakes.

These move fast in the oven, so the recipe’s warning is no joke: watch them closely. Five to seven minutes is all they need, and the line between golden-crisp and burnt is a matter of seconds.

Brush both sides for an extra-crunchy chip, and split thick pitas into thin rounds before cutting for shatter-crisp results. Serve them warm with hummus, where the spiced edges and the creamy dip are made for each other.

Pro Tips

• Watch them closely; pita wedges go from golden to burnt in seconds at this heat.
• Brush the oil all the way to the edges so no corner stays dry and tough.
• For the crispest chips, peel each pita into two thin rounds before cutting into wedges.
• Let them cool on the pan a minute; they crisp up further as they sit.

Variations

• Skip the chili and cumin for a simple salt-and-garlic or za’atar version.
• Sprinkle with grated parmesan and Italian herbs for a Mediterranean spin.
• Brush with melted butter and cinnamon sugar for a sweet snacking chip.