Air Fryer Lavash Chips
Buying chips for hummus when there is flatbread in the cupboard is money thrown away. The bread is already baked; it only needs to dry out and colour. It all comes down to temperature: at 200 °C it burns in two minutes, at 165 °C it dries evenly to glass. And brush the oil on rather than pouring it — poured oil leaves dark greasy patches.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 4
- Level
- Easy
- Per serving
- 150 kcal
Ingredients
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What to use instead
Pita, tortillas and yesterday's flatbread all work. Stale is even better: it drinks less oil.
Makes: About 40 chips, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Cut into triangles
Cut the flatbread into triangles about 5–6 cm along a side. Smaller ones burn before you can reach them; larger ones are awkward to dip.
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Step 2: Mix oil and spices
Combine the oil with the salt, paprika and garlic powder. That spreads the seasoning evenly instead of leaving it in patches on a few pieces.
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Step 3: Brush, do not pour
Brush one side of each triangle with a thin film of oil. With a brush specifically: poured oil soaks in unevenly and leaves dark greasy spots.
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Step 4: Single layer
Heat the air fryer to 165 °C. Lay the triangles in one layer — overlapping ones stay soft in the middle.
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Step 5: Cook 8 minutes
Cook 6–8 minutes, shaking the basket at minute four. They are done when golden and noticeably lighter in the hand.
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Step 6: Cool on a rack
Tip them onto a rack rather than into a bowl: in a bowl the steam underneath softens them within a minute. They reach full crispness once cold.
Tips & variations
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Tip
Cook in single-layer batches. Two rounds of four minutes give even chips; one crowded basket gives a mix of charcoal and raw dough.
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Variation
Scatter za'atar or sumac before cooking for something close to what Middle Eastern places serve alongside hummus.
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Swap
Pita, tortillas and yesterday's flatbread all work. Stale is even better: it drinks less oil.
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Storage
Four days in a sealed jar. If they soften, 2 minutes at 165 °C brings the crunch straight back.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 150 kcal | 600 kcal |
| Protein | 4 g | 16 g |
| Fat | 5 g | 20 g |
| Carbohydrates | 23 g | 92 g |
Approximate values calculated from standard ingredient data.
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