Preheat the air fryer to 350°F (175°C) for 3–4 minutes. A hot basket helps the chips crisp evenly.

Split the pitas. If your pitas have pockets, gently separate each into two thin rounds. This yields thinner, crispier chips. If they’re not easily split, keep them whole and expect a slightly thicker crunch.

Cut into wedges. Stack pita rounds and slice into 6–8 triangles per round. Aim for even sizes so they cook at the same rate.

Toss with oil and seasonings. In a large bowl, drizzle the wedges with olive oil. Add salt, garlic powder, onion powder, oregano, and pepper. Toss until every piece looks lightly coated—no dry patches or oily puddles.

Arrange in the basket. Place wedges in a single layer in the air fryer basket. A little overlap is fine, but avoid a thick pile. Work in batches for best texture.

Air fry for 5–7 minutes, shaking the basket halfway. Start checking at the 5-minute mark. They should turn golden and feel crisp at the edges.

Finish and cool. Transfer chips to a wire rack or a paper towel–lined plate. While hot, add a pinch more salt or a sprinkle of lemon zest for brightness.

Repeat with remaining batches. Serve warm or at room temperature with your favorite dip.