ROSEMARY AIR FRYER PITA CHIPS

Fragrant, savoury and beautifully crisp

These rosemary pita chips are warm, aromatic and deeply satisfying. Dried rosemary brings a woody depth, while rosemary salt layers in gentle savoury intensity. Perfect for grazing boards, soups, salads or simply dipping into olive oil and balsamic.

Ingredients

• 3 large pita breads

• 3 tbsp olive oil

• 1½ tsp organic dried rosemary herbs (lightly crushed between your fingers)

• ½–¾ tsp organic Spanish rosemary salt (adjust to taste)

Method

1. Prepare the pita
   Cut each pita into 8 wedges or rustic shards. If the bread splits easily, separate the layers to create thinner, extra-crisp chips.

2. Season
   In a large bowl, combine olive oil, crushed dried rosemary and rosemary salt.
   Add the pita pieces and toss well to coat evenly.

3. Air fry
   Preheat air fryer to 180°C.
   Arrange pita pieces in a single layer (cook in batches if needed).
   Air fry for 5–7 minutes, shaking halfway through, until golden and crisp.

4. Cool
   Transfer to a tray and allow to cool for 5 minutes — they will continue to crisp as they rest.

Serve With

• Hummus or white bean dip

• Whipped feta

• Tomato bruschetta

• Creamy pumpkin soup

• Crumbled over a Mediterranean-style salad

Optional Elevation

• Add a small pinch of cracked black pepper

• Stir through a little finely grated parmesan before air frying

• Finish with a light squeeze of lemon once cooked for brightness