Homemade Pita Chips

By á-46413

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Ingredients

• 3 6-inch pocket pitas
• 3 cups vegetable oil
• 1 tsp. garlic powder
• 1 tsp. dried thyme
• 1/4 tsp. paprika
• 1/4 tsp. cayenne
• 1/4 tsp. kosher salt

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Cut 3 6-inch pocket pitas into 6 wedges each; peel wedges apart into triangles. Heat 3 cups vegetable oil to 360° in a saucepan over medium-high heat. Deep-fry chips in batches until crisp, flipping once, 1–2 minutes. Remove chips and drain on several layers of paper towels. Combine 1 tsp. garlic powder, 1 tsp. dried thyme, ¼ tsp. paprika, ¼ tsp. cayenne, and ¼ tsp. kosher salt; sprinkle over warm chips.

Cut 3 6-inch pocket pitas into 6 wedges each; peel wedges apart into triangles. Heat 3 cups vegetable oil to 360° in a saucepan over medium-high heat. Deep-fry chips in batches until crisp, flipping once, 1–2 minutes. Remove chips and drain on several layers of paper towels. Combine 1 tsp. garlic powder, 1 tsp. dried thyme, ¼ tsp. paprika, ¼ tsp. cayenne, and ¼ tsp. kosher salt; sprinkle over warm chips.