Hot Harissa Pita Chips
These harissa-spiced pita chips are everything you love about Cava’s iconic side—only fresher, hotter, and homemade. Cava recently came out with Hot Harissa Pita Chips and I knew I had to recreate them at home. Each triangle delivers that glorious contrast of crispy edges and soft middles, finished in a smoky, tangy coating that makes them impossible to stop munching. Serve them with hummus, crazy feta, or alongside a Mediterranean dinner bowl loaded with spicy lamb meatballs or honey harissa chicken, and watch them vanish fast.
Making the Harissa Spice Mix
Before you even think about popping pita into the hot oil, whisk together the spice mix: sun-dried tomato powder for a burst of umami, plenty of sweet paprika, a pinch (or two) of cayenne for heat, plus cumin, garlic powder, onion powder, salt, and lemon pepper to round things out. Warm chips hold on to seasoning best, so have the bowl ready. If you’re wondering where to snag sun-dried tomato powder, look online or in specialty spice shops—the Burlap & Barrel version on Amazon is my go-to.
Prepping the Pita
Grab four Greek-style pitas—Papa Pita is perfect if you can find it. Greek pita is thicker and more bread-like than the thin pocket style, which mimics Cava’s chewy center. Stack the rounds and slice each one into eight pizza-style wedges. While you cut, pour vegetable oil into a skillet and heat it to a steady 325–350 °F.
Frying for That Signature Texture
Work in small batches so the wedges don’t crowd the pan (crowding leads to steaming, not crisping). Fry each piece just until the edges turn deep golden—about a minute per side—leaving the center slightly tender. As you scoop them out, let them drain briefly on a wire rack or paper towel.
How to Enjoy Them
While the chips are still warm, tumble them into the bowl of harissa spice mix and give everything a good toss. Now they’re ready to steal the spotlight beside creamy tzatziki, smoky baba ganoush, or a big salad bowl. They also shine alongside blog favorites like Crazy Feta Dip, Honey Harissa Chicken, and Spicy Lamb Meatballs. These recipes are all linked below – just scroll a teensy bit!
Can I Air Fry or Bake Instead?
If you want to skip frying, you’ve got options.
Air fry: Lightly brush the pita triangles with oil and place them in a single layer in the basket. Air fry at 375 °F for 5 to 7 minutes, shaking halfway, until golden and crisp.
Bake: Arrange the pita triangles on a baking sheet, brush with oil, and bake at 400 °F for 7 to 10 minutes, flipping halfway through. Both methods yield a crunchier chip with less chew than frying, but still super tasty.
Storing Leftovers
Let any extras cool completely, then seal them in an airtight container for up to three days. If they lose a bit of snap, two minutes in a 350 °F oven brings the crunch right back.
Craving More Mediterranean Recipes? Try These Out!
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Ingredients
- 4 pita breads, cut into triangles
- vegetable oil, for frying
- 1 tablespoon sun-dried tomato powder
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
Instructions
- In a small bowl, mix together the sun-dried tomato powder, sweet paprika, cayenne, cumin, garlic powder, onion powder, salt, and lemon pepper. Set aside.
- Cut each pita into triangles—about 8 pieces per pita.
- Pour vegetable oil into a skillet or frying pan and heat it to around 325–350°F.
- Fry the pita triangles in batches, making sure not to overcrowd the pan. Cook until the edges are golden and crispy but the centers still have a bit of softness.
- Transfer the chips to a wire rack or paper towel to drain off excess oil.
- While the chips are still warm, place them in a large bowl and sprinkle the spice mix over them. Toss well to coat evenly.
- Serve immediately with your favorite dip, or let cool completely and store in an airtight container for up to 3 days.
Tips & Notes
Q: What brand of pita bread did you use?
A: Greek-style pita is better to use to replicate the one Cava uses. It's thicker, more like a flatbread, rather than a traditonal thinner pocket-style pita. Papa Pita is a great option for a brand but any Greek style one will do.
Q: Where can I buy sun-dried tomato powder?
A: You can find sun-dried tomato powder online or at specialty spice shops. I bought this one by the brand Burlap and Barrel from Amazon.
Q: Can I bake the pita chips instead of frying?
A: Yes! You can bake the pita triangles at 400°F for about 7–10 minutes, flipping halfway through, until they’re crispy and golden. Baking will make them crunchier and less soft in the center.
Q: What can I serve these pita chips with?
A: They’re fantastic with Mediterranean dips like hummus, tzatziki, or baba ganoush. They also pair well with salad bowls or even just as a spicy snack on their own. You can pair them with these Cava Copycat recipes from the blog: Crazy Feta Dip, Honey Harissa Chicken, and Spicy Lamb Meatballs.
Q: How should I store leftover pita chips?
A: Store cooled chips in an airtight container at room temperature for up to 3 days.
Q: Can I adjust the spice level?
A: Absolutely! Adjust the cayenne powder amounts to make the chips milder or hotter depending on your taste.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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