These delicious za’atar pita chips are quick to make, have the perfect crunch, and are highly addictive! (you have been warned.. ?)
I love snacking on them on their own, or using them as a vessel for dips and salsas.
Za’atar is one of my favourite herbs – back home it grows everywhere, but here in Calgary you can only get the dried version, or the spice blend – both work great for this recipe.
If you are ever in the Middle East – make sure you get a chance to try fresh za’atar! – my auntie has a big za’atar shrub in her garden, and whenever I go visit I grab a nice bunch to include in my cooking and teas.
The plant looks a lot like fresh oregano (they’re from the same family, though fresh za’atar leaves are smaller), and in its fresh form it’s a lovely addition to salads & dressings, plus it makes a delicious tea (my grandma always says it’s good for a tummy ache, and she knows what she’s talking about).
Prep time: 5 minutes
Cook time: 15 minutes
- 3 large whole-wheat pitas*
- ¼ cup olive oil
- 2 tbsp za’atar spice blend
- ¼ tsp salt
- ⅛ tsp ground pepper
*I used 3 x 11” pitas. If you use smaller ones (usually they are 8” wide) – use 4 of them, or make your own pita (find my recipe in my cookbook)
Preheat oven to 375°F.
Cut the pitas into triangles or slices, and place them into a large mixing bowl.
Add olive oil and spices, and mix well, massaging the oil and spices into the pita slices.
Spread the pita pieces on a large baking sheet, lined with parchment paper.
Bake for 15 minutes.
You can definitely enjoy these chips while hot, just make sure to cool them off completely before storing in an air tight container.
I like snacking on these on their own, or with my Red Onion Jam, Turmeric Ginger Lentil Dip, Pesto, Chai Spice Apple Jam, or some of my other Dips & Spreads recipes. You can also use these in my delicious Fattoush Salad recipe!
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media ?