Hot Harissa Pita Chips

Name: Hot Harissa Pita Chips (Crispy Homemade)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 1 tbsp sweet paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp sun-dried tomato powder; 1 tsp salt; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 4 large pita breads, thick or flatbread-style; Vegetable oil, for frying; Flaky sea salt, for garnish

Hot harissa pita chips are crispy fried pita bread triangles tossed in a bold spice blend featuring paprika, cumin, cayenne, and sun-dried tomato powder. This copycat version of CAVA's beloved snack is simple to make and dangerously addictive.

🌍Mediterranean-inspired 🏷️Pita chips 🏷️Copycat recipe 🏷️Snack 🏷️Appetizer Harissa

🏷️

🏷️Spicy

-0:00

moribyanonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 tbsp sweet paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp sun-dried tomato powder
1 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper
4 large pita breads, thick or flatbread-style
Vegetable oil, for frying
Flaky sea salt, for garnishoptional

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a small bowl, combine sweet paprika, salt, cumin, garlic powder, onion powder, cayenne pepper, and sun-dried tomato powder. Mix well to create the seasoning blend.
2
Cut the pita bread rounds into triangles, similar to tortilla chips.
3
In a large skillet, heat about an inch of vegetable oil over medium-high heat.
4
Carefully add the pita triangles to the hot oil in a single layer, working in batches. Fry for 1-2 minutes per side, or until golden brown. Avoid over-frying to maintain a slight chewiness.
5
Using tongs, remove the fried chips from the oil and place them into a large mixing bowl.
6
While the chips are still hot, generously sprinkle the seasoning mix over them and toss to coat evenly.
7
Garnish with flaky sea salt if desired and serve immediately with your favorite dip.

Was this recipe helpful?

Tips & Notes

Pro tips

Fry pita in batches without overcrowding; overcrowding lowers oil temperature and causes uneven browning.
Season the chips while still warm so the spice blend adheres better; wait until completely cooled and they'll be harder to coat evenly.
Check oil temperature with a thermometer; 325–350°F prevents burning the spices while crisping the bread.
Cut pita into uniform triangles for even cooking and consistent crispness.

Substitutions

Sun-dried tomato powder → smoked paprika (adds smokiness, omit if not available)
Cayenne pepper → red pepper flakes (coarser texture, adjust quantity to taste)
Flaky sea salt → kosher salt (coarser granules, use slightly less)

Storage & make-ahead

Store in an airtight container at room temperature for up to 3 days; reheat in a 300°F oven for 3–5 minutes to restore crispness.

Equipment

deep-fry thermometer · large heavy-bottomed pot or Dutch oven

Common Questions

Can I bake these instead of frying?

Yes. Cut pita into triangles, toss lightly with oil, spread on a baking sheet, and bake at 375°F for 10–12 minutes until golden. They won't be quite as crispy as fried, but still crunchy.

How do I store leftover pita chips?

Store in an airtight container at room temperature for up to 3 days. Reheat in a 300°F oven for 3–5 minutes to restore crispness.

Can I make the spice blend ahead?

Yes. Mix all dry spices and store in an airtight container for up to 1 month. Toss with warm fried pita chips when ready to serve.

What oil is best for frying?

Use neutral oils with a high smoke point like vegetable, canola, or peanut oil. Maintain oil temperature around 325–350°F for even browning and minimal oil absorption.

How do I avoid burnt or soggy chips?

Fry in batches to avoid crowding and maintain oil temperature. Don't fry longer than 2–3 minutes per batch. Drain on paper towels before tossing with seasoning while still warm.