I can’t justify paying over $5 for a packet of baked pita chips at the supermarket, that contain no more than ten strips of pita (equal to around one piece of round pita bread). Why? Dukkah spiced pita chips are too cheap and easy to make at home!
These dukkah spiced pita chips are deliciously fresh, crisp, and you can season them with whatever flavours you desire. Dukkah has such well-rounded flavours of cumin, sesame, fennel, coriander, and nuts, so that’s the flavour profile I have gone for in this recipe, In saying that, feel free to season your crisps with the spices you love or have in the cupboard.
Serve dukkah spiced pita chips with your favourite dips and vegan cheeses. But be warned, they’re equally delicious (and addictive) eaten as a snack on their own. So yum!
For a drool-worthy appetiser or light meal, serve these golden brown topped with either:
Dukkah Spiced Pita Chips
Crisp baked pita chips, seasoned with a delightful dukkah seasoning
- 3 pita bread large
- 2 Tbsp olive oil
- 1 garlic clove minced or grated
- 2 tsp sesame seeds
- 1 tsp black sesame seeds
- 2 tsp ground cumin
- 2 tsp ground coriander
- ¾ tsp salt
- ¼ tsp cracked black pepper
Preheat the oven to 180°C. In a small bowl, mix the garlic and olive oil, then it set aside for the flavours to infuse while you prepare the bread.
In a small bowl, mix all the dukkah seasoning ingredients.
Cut the pita into quarters, and then cut each quarter into three triangles (making 12 pita wedges per pita bread). Arrange the wedges in a single layer on large baking trays (if you cannot fit them all on, then bake them in separate batches).
Lightly brush the top side of all pita wedges with olive oil. Sprinkle with the seasoning and press it down onto the bread with your hands to help it stick. Flip them over and then repeat on the other side.
Bake until golden brown and crispy (about 7-10 minutes). Be sure to keep a close eye on them in the last few minutes to ensure they don't burn.
Try to refrain from eating them all at once.
- You can prepare this recipe ahead of time; store in an airtight container in a cool, dry place for up to 1 week.
Please read the Silvobeat nutritional facts disclaimer.