Using pocketless pita bread is highly recommended. It gives the chips a nice soft inside with a hard chip layer outside. If you can't find pocketless, then pocket pita is still ok.

Heat oil in a deep fryer, or if you don't have one, in a deep pot or pan. Try to get the oil to a temperature of around 350. While the oil heats, cut the pita bread into wedges. Test the oil to see if the bread starts to fry and start frying the bread. Watch it until it turns a nice golden brown. Drain the chips on some paper towel, and sprinkle with sea salt. Once they are cool serve with hummus or any other dip.

Preparation time: 5-10 min.

Serves:
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