Homemade Pita Chips

Susannah Brinkley Henry

These homemade pita chips are a flavorful, crispy appetizer or snack for serving alongside hummus and other dips. Makes about 32 chips.

Course Appetizer

Cuisine Middle Eastern

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 527kcal

Author Susannah Brinkley Henry

Preheat oven to 400°F (20°C). Line two baking sheets with parchment paper or a silicone baking mat.
Using kitchen shears or a knife, cut each pita into 8 wedges, then tear each at the outer fold. (You'll end up with 16 wedges total per pita.)
Arrange the wedges rough side up on the baking sheets, overlapping slightly.
Drizzle olive oil over top and brush to coat each wedge generously with olive oil. Sprinkle with za'atar seasoning, salt and pepper.
Bake for 5-8 minutes, until browned and crispy. Bake closer to 8 minutes for very crispy chips or closer to 5 for softer, chewier ones. Remove from oven and allow to cool for 5 minutes before serving. Store in an airtight container.

You may need to make them in two batches, depending on the size of your baking sheets.

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