I sent these spiced yummy pita chips with my Tri -Colored Hummus for Purim, but it is a great gift any time of year or snack to keep for yourself.
Baked not fried and covered in Jamie Geller Za’ataror your favorite spice.
Za’atar is a Middle Eastern spice comprised of sesame seeds, oregano, sumac, and usually cumin and salt. It is delicious on almost anything.
There are two ways to make pita chips, use the quick high temp method if eating right away. Go low and slow if you want to store them for later, if they can last that long.
Za’atar Spiced Pita Chips
Servings
4 Servings
Ingredients
- 4 pita breads halves separated and cut into triangular wedges
- Jamie Geller Za’atar sumac, or paprika for sprinkling
- Extra virgin olive oil for drizzling
Instructions
- Place pita triangles neatly in a single layer on a rimmed sheet pan. Sprinkle with za’atar or spice of your choice and spray with cooking spray or drizzle with evoo.
- Quick method:
- Preheat broiler to high.
- Place pan in the oven for 4 minutes or until golden brown and crisp. Serve warm or at a room temperature with hummus.
- Low and slow method:
- Preheat oven to 200°F.
- Place pan in oven for 45 minutes – 1 hour until golden and crisp. Allow to cool and then store in an airtight container for about 1 month, if they last that long.
I love making pita chips too, but I have to share that I prefer to cook them low and slow, at about 250 degrees because I find they are able to last longer and maintain their crispiness. I also use whole wheat pita whenever possible and they are amazing.
Yum! There are times that nothing satisfies like a crunchy snack!