Crispy Zaatar Pita Chips (Printable version)
Crispy baked pita triangles coated in aromatic za'atar spice, perfect for snacking or dipping.
# What you need:
→ Pita Chips
01 - 4 whole wheat pita breads
→ Za'atar Topping
02 - 3 tablespoons olive oil
03 - 2 tablespoons za'atar spice blend
04 - 1/2 teaspoon sea salt
# How To:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Cut each pita bread into 8 triangles. If using thick pita, separate into single layers for extra crispiness.
03 - In a small bowl, combine the olive oil, za'atar spice blend, and sea salt. Mix until well blended.
04 - Brush each pita triangle lightly with the za'atar oil mixture on one side, coating evenly.
05 - Arrange the coated pita triangles in a single layer on the prepared baking sheet, making sure they do not overlap.
06 - Bake for 10 to 12 minutes, flipping the chips halfway through, until golden brown and crisp.
07 - Remove from the oven and let the chips cool completely before serving to allow them to firm up and reach maximum crunch.
# Expert Advice:
01 -
- They crisp up in the oven with almost no effort and taste infinitely better than anything from a store bag.
- The za'atar coating turns plain pita into something that disappears at every gathering within minutes.
02 -
- Watch them like a hawk in the last two minutes because the line between perfectly golden and sadly burnt is razor thin.
- Separating double layered pita into single sheets was a game changer I discovered by accident, producing chips that crackle instead of chew.
03 -
- Slightly stale pita is a hidden blessing here because it has less moisture and crisps dramatically faster in the oven.
- Toast your za'atar in a dry pan for thirty seconds before mixing it with oil to wake up oils that have gone sleepy in the jar.