Baked Pita Chips

Makes about 30 pita chips
Alison Shaw Photo

These crispy pita chips are quite simple to make. You brush with olive oil and top with a Middle Eastern spice condiment called za’atar, a combination of toasted sesame seeds and dried herbs like oregano, marjoram, thyme and salt. You can easily make your own version, as we do here. Some versions include sumac, a lemony flavored spice found in Middle Eastern stores. (Don't worry if you can't locate this spice - the pita chips will taste fine without it.) You will have some za’atar topping leftover for additional batches.

2 (5 or 6-inch) pita rounds
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon sesame seeds, toasted
1/2 teaspoon sumac, if available
1 teaspoon kosher salt
1 tablespoon olive oil

  1. Cut the pita rounds in half, and then cut each half into 3 triangles. Separate the two pita layers apart and place on a baking sheet lined with parchment.
  2. Preheat the oven to 350°. In a small bowl, combine the oregano, thyme, sesame seeds, sumac and salt.
  3. Brush the rough side of each pita triangle with olive oil and sprinkle with a pinch or two of the za’atar. Bake for 6 to 8 minutes, or until the pita chips are lightly crisp and lightly golden.


From Soups + Sides, By Catherine Walthers
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