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Air Fryer Pita Chips - Crispy, Quick, and Perfect for Snacking

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings

Ingredients

  • Pita bread: 4 standard pitas (white or whole wheat). Thicker pitas give a hearty crunch; thinner ones crisp up extra light.
  • Olive oil: 2–3 tablespoons for coating. Avocado oil also works well.
  • Salt: Fine sea salt or kosher salt to taste.
  • Black pepper: Freshly ground, optional.
  • Garlic powder: 1/2 teaspoon, optional for savory depth.
  • Smoked paprika or paprika: 1/2 teaspoon, optional for warmth and color.
  • Italian seasoning or dried oregano: 1 teaspoon, optional for a herby finish.
  • Lemon zest: Optional, for a bright note after cooking.
  • Grated Parmesan: Optional, for a cheesy, salty finish (add right after cooking so it sticks).
  • Spray oil: Optional, for a lighter coat if you prefer.

Instructions

  • Preheat the air fryer. Set it to 350°F (175°C). A short preheat helps the chips crisp evenly.
  • Prep the pita. Cut each pita into 6–8 wedges. For extra-thin chips, split the pita into two layers before cutting.
  • Season the wedges. In a large bowl, toss pita with olive oil until lightly coated—don’t drench them. Sprinkle salt, pepper, and your preferred seasonings. Toss again to distribute.
  • Arrange in the basket. Place wedges in a single layer with a little space between pieces. Some overlap is fine, but avoid piling. Work in batches if needed.
  • Air fry. Cook for 5–7 minutes, shaking the basket or flipping halfway. Watch closely near the end—chips go from golden to too dark quickly.
  • Check for crispness. Chips should be golden and firm. If still flexible, cook 1–2 minutes more.
  • Finish and cool. While hot, add a pinch more salt or Parmesan. Let them cool on a rack for a few minutes to fully crisp.
  • Serve. Pair with hummus, tzatziki, salsa, guacamole, whipped feta, or a simple Greek yogurt dip with lemon and dill.