My F&W
quick save (...)

Crispy Pita Chips With Za'atar

  • SERVINGS: Makes 4 Dozen Chips
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  1. Three 8-inch pita breads
  2. Extra-virgin olive oil
  3. 1 tablespoon kosher salt
  4. 1 teaspoon freshly cracked black pepper
  5. 1/4 cup chopped fresh thyme
  6. 3 tablespoons chopped fresh flat-leaf parsley
  7. 1 shallot, minced
  8. 2 tablespoons coarsely ground sumac
  9. 1/4 cup toasted sesame seeds
  1. Preheat the oven to 375°. With a knife, trim the edges from the pita bread to form rounds. Cut each round into 8 wedges. Arrange the pita wedges on a baking sheet and drizzle with oil. In a bowl, combine the salt, pepper, thyme, parsley, shallot, sumac and sesame seeds. Sprinkle the mixture evenly over the pita chips. Bake until crisp, 10 to 12 minutes.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.