These crunchy, flavorful pita chips are the perfect companion to a bowl of creamy hummus. Finish them with crumbled feta and bright pomegranate seeds for an effortless, festive appetizer that’s always a crowd pleaser.
It’s party season, and you don’t need elaborate dishes to impress. Simple, well-seasoned snacks that deliver big flavor are what guests remember. These pita chips are crunchy, aromatic, and quick to make—ideal for entertaining or a casual snack with family.
YOU WILL NEED THIS TOO!!
Original Creamy Hummus
We are all vulnerable to certain food triggers—especially irresistible aromas and that satisfying crunch. The sound and texture of a good chip can make it impossible to stop at just one. These pita chips capture that crunchy satisfaction while delivering layers of savory flavor from spices and olive oil.
I often find family members drifting into the kitchen as soon as these are in the oven — the warm, toasty scent is a magnet. That same sense of attraction is why restaurants sometimes use bold cooking aromas to draw people in; no tricks here, just great-smelling, great-tasting food made at home.
These chips are seasoned with a simple mix of olive oil, paprika, and onion powder. The paprika adds warmth and color, while the onion powder contributes a savory, familiar note—no frying required. A light sprinkle of sea salt balances the flavors and highlights the crunch.
For serving, I like to scatter crumbled feta and pomegranate seeds over the platter. The salty creaminess of the feta and the juicy pop of pomegranate seeds create a bright contrast against the toasty chips. Fresh rosemary adds aroma and a festive touch, but the toppings are entirely customizable—use whatever you have on hand or what suits the season.
These chips pair beautifully with a classic creamy hummus, but they also work well with other dips—tzatziki, baba ganoush, or even a simple olive tapenade. Because the base recipe is so adaptable, you can change up spices and toppings to match holidays or seasonal produce.
If you want a different presentation, try layering these pita chips on a nacho-style platter with melted cheese, diced tomatoes, and jalapeños for a Mediterranean-inspired twist. No matter how you serve them, they’re quick to prepare and disappear fast—so consider doubling the batch for larger gatherings.
Happy holidays and happy snacking—these pita chips are sure to be a recurring favorite in your entertaining rotation.
Spicy Pita Chips Party Appetizer
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Ingredients
- 8 mini pita rounds
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 cup feta cheese
- 1/2 slice fresh pomegranate
- fresh rosemary
- sea salt
- Hummus
Instructions
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Preheat the oven to 400°F (200°C). Lightly spray or oil a large baking sheet and set it aside.
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Stack the pita rounds two or three at a time. Cut each round into triangles by halving, then halving each piece two more times so you end up with eight triangles per pita round.
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In a small bowl whisk together olive oil, paprika, and onion powder. Brush the mixture on both sides of the pita triangles, arrange them on the prepared baking sheet, and sprinkle with sea salt to taste.
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Bake for 10–12 minutes, turning the trays halfway through so the chips brown evenly. Watch closely near the end to prevent burning—chips should be golden and crisp.
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While the pita chips bake, remove seeds from a pomegranate by cutting it in half and tapping the back with a wooden spoon over a bowl; the seeds will fall out easily.
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To serve, arrange the chips on a platter, sprinkle with crumbled feta, pomegranate seeds, and a few rosemary sprigs. Offer a bowl of creamy hummus alongside for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.