Begin by stacking your pita breads and cutting them into equal triangles, about 4-6 pieces per pita.

In a large, deep skillet, pour in about ½ inch of vegetable oil and heat over medium-high.

Carefully add the pita triangles in batches to the hot oil, frying for about 1-2 minutes on each side.

Once golden and crisp, remove them from the oil and place on paper towels to drain.

In a medium bowl, combine the sun-dried tomato powder, sweet paprika, cayenne powder, cumin, garlic powder, onion powder, salt, and lemon pepper.

While still warm, transfer chips to a large bowl and sprinkle with the spice blend, tossing gently.

Present your chips on a serving platter and pair with your favorite dips.