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.
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