Hot Harissa Pita Chips
These harissa-spiced pita chips are a bold, fiery twist on the iconic Cava chips, made at home and even better. Fried until perfectly golden with crispy edges and a tender center, then coated in a smoky, tangy spice blend. They’re perfect for scooping up your favorite dip or serving alongside a Mediterranean dinner bowl.
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 cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
Instructions
- 1
In a small bowl, mix together the sun-dried tomato powder, sweet paprika, cayenne, cumin, garlic powder, onion powder, salt, and lemon pepper. Set aside.
- 2
Cut each pita into triangles—about 8 pieces per pita.
- 3
Pour vegetable oil into a skillet or frying pan and heat it to around 325–350°F.
- 4
Fry the pita triangles in batches, making sure not to overcrowd the pan. Cook until the edges are golden and crispy but the centers still have a bit of softness.
- 5
Transfer the chips to a wire rack or paper towel to drain off excess oil.
- 6
While the chips are still warm, place them in a large bowl and sprinkle the spice mix over them. Toss well to coat evenly.
- 7
Serve immediately with your favorite dip, or let cool completely and store in an airtight container for up to 3 days.
Cook it from the original
This recipe comes from moribyan.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on moribyan.com