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Za'atar-Dusted Pita Chips
(recipe, Ivy Manning)
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 olive 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 regain some of their original savor.
- 2 tsp. dried savory
- 1 tsp. dried thyme
- 2 tsp. sesame seeds
- ½ tsp. sumac
- ½ tsp. kosher or flaky salt
- 4 pita rounds
- ¼ cup (60 milliliters) extra-virgin olive oil
- Preheat the oven to 350 degrees. 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 ground spices.
- 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-degree oven for 4 minutes before serving after they have been cooled.