Thin baked pita chips with za’atar and sumac: a complete home recipe

COOK IT AT HOME

Thin baked pita chips with za’atar and sumac

Thin pita chips should be crisp enough to scoop a dip without becoming hard, thick crackers. Separating the bread layers helps them bake quickly, while adding sumac after baking preserves its bright flavor. This seasoning mix is a home interpretation of the menu’s za’atar and sumac chips; it does not claim to reproduce every spice in the restaurant blend.

Makes

6 snack servings

Prep

15 minutes

Cook

12 minutes

Additional time

Cool 15 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 3 medium thin pita breads, about 180 g
• 3 tablespoons olive oil
• 2 teaspoons za’atar blend
• 1/2 teaspoon fine salt, reduced to 1/4 teaspoon if za’atar is salty
• 1 teaspoon ground sumac
• 1/4 teaspoon garlic powder

Step-by-step method

1. Heat oven to 350°F/175°C and line two baking sheets with parchment. Open the pita seams and separate each bread into two thin layers. Cut into triangles or irregular pieces about 4–5 cm across, keeping sizes reasonably consistent.
2. Whisk olive oil with za’atar, salt and garlic powder in a large bowl. Add pita pieces and toss gently with clean hands, separating any folded pieces so the oil is distributed rather than collecting on a few chips.
3. Spread in one layer across the trays. Bake for 8–12 minutes, rotating trays and turning chips after 5 minutes. Remove individual pieces that become golden before the rest; very thin pita can finish earlier than expected.
4. The chips should feel dry and firm at the edges. Transfer to a rack or cool tray and sprinkle evenly with sumac while still slightly warm. Let cool for 15 minutes, during which they become crisper.
5. Test a cooled chip before packing. If the center remains leathery, return that batch to the oven for 2–3 minutes and cool again. Store only when completely cool so trapped steam does not soften the entire container.

Helpful tips & substitutions

• Za’atar often includes sesame and salt, while pita contains wheat. Check labels and do not describe seasoned chips as suitable for every dietary restriction.
• Fresh soft pita and slightly dry pita both work; reduce baking time for very dry bread and watch closely.
• A light oil coating is enough. Adding more oil does not rescue underbaked chips and can make storage texture heavy.

Storage & make-ahead

Store fully cooled chips in an airtight container at cool room temperature for up to 4 days. Keep away from moisture. Re-crisp briefly at 300°F/150°C if needed, then cool before resealing.

How to serve it

Serve with hummus, muhammara or baba ghanouj. For salads, add chips immediately before eating so the dressing does not soften them.