Step 1

Preheat oven to 350°. Toss pita pieces with ⅓ cup oil on a rimmed baking sheet; season with salt and pepper. Bake, tossing once, until golden brown and crisp, 12–15 minutes. Transfer to a large bowl.

Step 2

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add chickpeas and garlic and cook, tossing occasionally, until chickpeas are warmed through and scented from the garlic, 4–6 minutes. Add cumin and toss to coat; season with salt. Transfer chickpeas to bowl with pita and toss. Transfer to a platter.

Step 3

Cook butter in a small skillet over medium heat until it foams. Add cashews and pine nuts and continue to cook, stirring often, until butter browns and nuts have slightly darkened, 2–3 minutes.

Step 4

Dollop yogurt over chickpea mixture. Top with parsley, cashew mixture (along with butter), and ¼ cup mint. Sprinkle with paprika. Serve with radishes, olives, and mint sprigs alongside.

Step 5

Do Ahead: Pita chips can be made 1 day ahead. Cover and store in an airtight container.