These crunchy chips are sprinkled with za'atar, the Middle Eastern spice blend made with sumac, sesame seeds and dried herbs. Za'atar can also be rubbed on meat and vegetables or mixed into marinades. Look for it at kalustyans.com.
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.