Southwest Pita Crisps

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vegetarian snack recipe for Southwest pita crisps offers a fantastic way to elevate simple shop-bought pitas into something truly special. Infused with a smoky blend of ground cumin, chilli powder, and a hint of cayenne pepper, these crisps are finished with melted extra-sharp Cheddar for a savoury, golden crunch. They make an excellent alternative to standard crisps and are far more satisfying when served fresh from the oven.

Ideal for hosting, these versatile crisps pair beautifully with cooling soured cream, chunky salsa, or a fresh guacamole. Because they can be stored in an airtight container for up to a month, they are a practical make-ahead option for busy households. Whether you are looking for a party nibble or a textured topping for a bowl of soup, these spiced pitas provide a delicious, homemade touch.

Ingredients for Southwest Pita Crisps

120ml vegetable oil
1 tablespoon chilli powder
1 1/2 teskedar malen kummin
1/4 to 1/2 teaspoons cayenne
Twelve 10-inch pita breads
230g extra-sharp yellow Cheddar, shredded (725ml loosely packed)

How to make Southwest Pita Crisps

Arrange oven racks in upper and lower thirds of oven and preheat to 177°C. Line 2 large shallow baking sheets with foil.

In small bowl, stir together vegetable oil, chilli powder, cumin, and cayenne. Lay 1 pita round on cutting board. Brush both sides with oil mixture and sprinkle one side with 30g Cheddar. Cut into 6 triangles and place, cheese side up, on baking sheet. Repeat with 5 more pitas (3 pitas per sheet).

Bake 6 minutes. Remove pans from oven, turn chips over with tongs, and bake until golden and crisp, about 3 to 4 minutes more. Transfer crisps to a rack and let cool.

Repeat process with remaining pitas. Store airtight at room temperature up to one month.

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