The herbal, citrusy notes of sumac and thyme in the Za'atar Spice Blend pair brilliantly with warm olive oil to make perfectly crisp homemade pita chips.
Ingredients
- 4 flatbread pitas (see note below)
- 2 tsp olive oil
- 1 to 1 ½ Tbsp Za'atar Spice Blend
Instructions
Oil, Season & Slice
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Oil & Season Whole Pitas: Lay the 4 flatbread pitas flat on a cutting board or clean work surface. Using a pastry brush or your hands, brush the 2 tsp olive oil evenly over the top surface of each pita round. Evenly sprinkle the 1 to 1 ½ Tbsp Za'atar Spice Blend over the oiled tops, pressing gently with your fingertips so the spices stick.
- Slice: Using a large knife or pizza cutter, slice each seasoned pita round into 6-8 equal triangular wedges.
Bake until Crispy
- Arrange: Lay the seasoned pita wedges in a single, un-crowded layer across the prepared baking sheets, seasoned side up.
- Bake: Bake at 375°F for 10 to 12 minutes, flipping halfway through, until the edges are light golden brown and the chips are firm and crisp. (Check thin pocket pitas starting at 9 minutes).
Cool & Serve
- Cool: Remove from the oven and let cool completely directly on the baking sheets. The chips will continue to crisp up as they cool down.
- Serve or Store: Serve warm or at room temperature alongside labneh, hummus, or tzatziki. Store cooled chips in an airtight container at room temperature for up to 1 week.
Notes
Note on Pita Selection: For best results, use "Greek-style" flatbread pitas that are solid, about ¼-inch thick, and 6 inches round, as they don't create a pocket when cut. If using thinner, pocket-style pitas, keep a close eye on them after about 9 minutes of baking, as they will cook more quickly.
