Shatter-Crisp Za'atar Baked Pita Chips

By Sprig Originals ✓ · cooked up in Sprig

The trick that separates real mezze-bar pita chips from the sad bagged kind: split each pita into two paper-thin rounds before you cut and bake. Half the thickness means twice the shatter, and the rough torn side drinks up the garlicky za'atar oil. Ten minutes of prep gives you a bowl of chips sturdy enough to scoop hummus but light enough to eat by the handful.

Ingredients

• 4 pocket pita breads (6-7 inch), preferably a day old
• 1/3 cup extra-virgin olive oil
• 1 clove garlic, finely grated
• 1 tbsp za'atar
• 1/2 tsp ground sumac
• 1/4 tsp toasted sesame seeds
• 3/4 tsp kosher salt
• 1/8 tsp cayenne pepper (optional)

• 1/2 tsp flaky sea salt
• 1 tsp finely grated lemon zest
• 1 tsp za'atar, for dusting

Instructions

1. Heat the oven to 375°F (190°C) with racks in the upper-middle and lower-middle positions. Line two large rimmed baking sheets with parchment.
2. Split each pita: run a small knife around the outer edge to open the pocket, then gently pull the two halves apart into thin single-layer rounds. You should have 8 thin discs. If a pita tears, don't worry — broken pieces bake up just as well.
3. Stack 4 rounds at a time and cut them into 6 or 8 wedges with a chef's knife or pizza wheel, aiming for pieces about 2 inches across.
4. In a small bowl, whisk the olive oil, grated garlic, 1 tablespoon za'atar, sumac, sesame seeds, kosher salt, and cayenne if using. Let it sit 2 minutes so the herbs bloom in the oil.
5. Pile the wedges in a large bowl. Drizzle the seasoned oil over them in three additions, tossing gently with your hands between each so every piece gets a light gloss rather than a few pieces soaking it all up.
6. Spread the wedges in a single layer across both sheets, rough torn side facing up, with no overlap. Crowding steams them soft, so use a third sheet or bake in batches if needed.
7. Bake 8 minutes, then swap the sheets between racks and rotate them front to back. Continue baking 5 to 8 minutes more, until the chips are dry, blistered, and deep golden at the edges. Pull any thin pieces that brown early. They will still feel slightly flexible at the center — that's fine.
8. Slide the parchment with the chips onto wire racks or the counter and cool 10 minutes; they crisp fully as they cool.
9. Toss the cooled chips with the flaky sea salt, lemon zest, and remaining teaspoon of za'atar. Serve within a few hours for peak crunch, or store airtight up to 5 days.

Chef's tips

Nutrition (per serving, estimated)

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