This is a great recipe for a five-minute appetizer. I serve these toasty, salty pita chips alongside hummus and guacamole, and they're also a wonderful accompaniment to wine and cheese. I simply top the pitas with a drizzle of olive oil and a sprinkle of za'atar before toasting them in a hot oven.
Za'atar is a Middle Eastern spice blend that typically includes oregano, thyme, savory, and sumac, along with toasted sesame seeds and salt. I use it a lot in my cooking because of its sharp, nutty taste. This recipe is a perfect example of when homemade just completely crushes the store-bought equivalent. I keep bags of pita in my freezer in case I need to whip these chips up quickly. They're light, crisp, and delicious, and everyone seems to love them, especially the kids!
- Preheat the oven to 375°F (190°C)
- Split each pita bread horizontally along the outside edge and separate into 2 rounds. Place the roundsm, cut side down, on a baking sheet. Drizzle the oil over the pita rounds and sprinkle with the za'atar.
- Bake until lightly toasted, about 5 minutes, watching the rounds closely as they can burn quickly. Let cool, then break into smaller pieces and serve. The pita chips will keep in an airtight container at room temperature for up to 1 week.
Yield: about 32 chips
Reprinted with permission from The New Kosher by Kim Kushner (Weldon Owen, 2015)
Raised in Montreal, Canada, Kim Kushner learned to cook from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines and has worked a a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching cooking classes.