I have to laugh when I see bags of pita chips for sale at
the grocery store. All you have to do is cut pita bread into wedges, toss them
with oil and bake them! If only people knew how easy it is to make homemade
pita chips, and how much better they taste than the greasy, salty bagged chips.
In this recipe, I sprinkle my
homemade pita chips with za’atar, a Middle Eastern herb blend (in this case
homemade) that is often mixed with olive oil and used as a bread dip. The dried
savory, thyme, and tart sumac in za’atar give these chips an exotic flavor that
is especially tasty when served with dips of a similar eastern Mediterranean ilk
such as Tzatziki or Spicy Red Lentil Dip. Although these chips keep for up to 3
days, it’s best to reheat them briefly so they can regain some of their
2 teaspoons dried savory
1 teaspoon dried thyme
2 teaspoons sesame seeds
1/2 teaspoon sumac
1/2 teaspoon kosher or flaky salt
4 pita bread rounds
1/4 cup/60 mL extra-virgin olive
Preheat the oven to 350°F/180°C/gas 4. Using a mortar and
pestle or clean spice grinder, grind the savory, thyme, sesame seeds, sumac,
and salt until the mixture is finely ground and fragrant.
Cut each pita bread into eight
wedge-shaped pieces and peel apart the layers to make two thinner pieces of
bread out of each wedge. Arrange the wedges closely together in an even layer
on two baking sheets. Brush the wedges with the olive oil, and sprinkle with the
Bake the chips until they are
golden brown and crisp, 8 to 10 minutes, rotating the baking sheets once from
top to bottom and from front to back and stirring the wedges while baking.
Cool the chips on cooling racks before storing in an airtight container for up
to 3 days. Reheat the chips in a 350°/180°C/gas 4 oven for 4 minutes before
serving after they have been cooled.