Are your snacks and hors d'oeuvres starting to feel a little stale? This fast take on homemade pita chips will blow bagged varieties out of the kitchen. Just a few minutes in the oven and you'll be cured of snack boredom.
The most difficult part of this recipe involves splitting open pita pockets, and even that doesn't have to be perfect. As long as you have a bit of za'atar, the Middle Eastern spice blend of sesame seeds, thyme, and sumac, on hand, you're a few minutes away from homemade pita chips. (See more about this seasoning blend here.) Sometimes I even make this with one pita in the toaster oven.
The yogurt sauce packs a punch, with bright mint, tangy yogurt and a raw garlic bite. Leave the garlic out if you're wary, but I promise, it adds the perfect kick!
Za'atar Pita Chips with Yogurt Dip
4 tablespoons za'atar
5 tablespoons olive oil
2 large pitas (or 4 small size pitas)
1 cup plain greek yogurt
1 tablespoon mint, chopped
1 small garlic clove, grated or minced
1/8 teaspoon salt
Preheat oven to 350 degrees Fahrenheit. Combine za'atar and olive oil in a small bowl to form a paste. Cut one pita open around the edge to create two rounds. Repeat with remaining pita. Place pita rounds on a baking sheet. Spread za'atar mixture over rough sides of pita rounds using the back of a spoon. Bake until edges are golden, about 5-7 minutes. Allow to cool slightly and cut into wedges.
Combine yogurt, mint, garlic, and salt. Serve along side pita chips.
Related: From the Spice Cupboard: Za'atar Seasoning Blend
(Images: Stephanie Barlow)
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Comments (6)
I love making pita chips from actual pita. The best I'd ever made were a mix of white and whole wheat pita sprinkled with granulated garlic and then baked at about 250 F until they were very crispy. Perfect with bean dip or hummus.
I'd been trying to figure out an appetizer for dinner tonight (having a couple friends over), and I happen to have all of these ingredients. I'll definitely try it. Thanks.
reminds me of the lavash and labne I had with the bedouins in Israel. delicious memory.
We love Za'atar! We just got some fresh spices for a new post soon! We are expat bloggers based in Dubai and love Arabic food.
Just reporting back--this was great. It didn't exactly "spread" over the pita; I kind of had to scrape it. Also, don't let the rounds cool too much before you cut them into pieces, because they'll shatter. Still, it was a perfect appetizer and our guests loved it.
This sounds delicious...just used our zaatar to make an impromptu salad dressing. Love this spice blend and this idea!