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)