Pita chips are easy and quick to make. Za’atar is a complex, compelling flavor—sour, herbal fruity, and sometimes a bit smoky—and this recipe is another very good reason to always have za’atar in the pantry. See here, for both a recipe to make your own and recommendations for the commercial za’atars we like best.
For the best chips, start with a plain wheat pita bread so the za’atar will shine through. Either whole wheat or white pita work, though we find whole wheat pita makes for a crisper chip. Baking time depends on the thickness of the bread.
Yields 48 thick pita chips or 96 thin pita chips
Prep time: 10 minutes
Baking time: 12 to 15 minutes
¼ cup olive oil, plus more for the pans
1 package pita bread (6 rounds)
¼ cup za’atar
Coarse salt (optional)
Preheat the oven to 350°F. Lightly oil two baking sheets or line them with parchment paper.
For thin pita chips, run a paring knife around the edge of each pita round to separate it into two rounds; leave the pita rounds whole for thicker chips. Brush each round with olive oil and cut into eight triangles. Spread out the wedges in a single layer on the prepared baking sheets. Sprinkle with za’atar and a little coarse salt (more or less depending on how salty the za’atar is).
Bake until the chips are crisp and lightly browned, 12 to 15 minutes. Cool on the baking sheets.
Store in an airtight container.
Roasted Carrot Hummus is our favorite dip for these za’atar-flavored pita chips. They are also good next to a bowl of soup or a green salad.