Ingredients
- 4 pita breads (see note below for preferred type)
- 2 tsp olive oil
- 1 to 1 ½ Tbsp Za'atar Spice Blend
Instructions
- Preheat & Prep: Preheat your oven to 380°F (195°C). Line a large baking sheet with parchment paper.
- Oil Pitas: Pour about ½ tsp of olive oil onto one side of each pita bread. Use your hand or a pastry brush to evenly rub the oil over the entire surface.
- Season Pitas: Sprinkle approximately 1 teaspoon of the Za'atar Spice Blend over each oiled pita. Gently press the spice blend into the pita with your hand to help it adhere.
- Cut & Arrange: Cut each pita into 6-8 triangles and arrange them in a single layer on the prepared baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for 12 minutes, or until golden and crisp.
- Cool & Serve: Remove the pita chips from the oven and let them cool for about 5 minutes before serving. Store any leftover pita chips in an airtight container at room temperature for 3-5 days.
Notes
For best results, I recommend using "Greek-style" flatbread pitas that are solid and about ¼-inch thick and 6 inches round, as they don't create a pocket when cut. If you use the thinner, pocket-style pitas, keep a close eye on them after about 9 minutes of baking, as they will cook more quickly.
