- 1 package 6-inch pocket pitas, split horizontally
- 1/4 cup olive oil
- 1 tablespoon za'atar
- 1 teaspoon sweet paprika
How to make this recipe
Preheat the oven to 350°. Brush the split pitas all over with the olive oil and sprinkle with the za'atar and paprika; season with salt. Cut each pita into 6 wedges. Arrange the wedges on a baking sheet and bake for about 20 minutes, until golden and crisp. Let cool.
The chips can be stored in an airtight container for up to 3 days.