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Export 12 ingredients for grocery delivery
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.
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