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.