Za'atar pita chips are an easy way to jazz up homemade pita chips with some dry za'atar spice. These pita chips are so delicious, they take only 10-minutes, and only use four ingredients: za'atar, pita bread, oil, and salt. My favorite way to eat these pita bread chips is with some homemade labneh or garlic labneh.
I like to use za'atar fried pita bread in my fattoush salad recipe. These chips are great as a snack by themselves too. If you'd like a plain version of this recipe, check out these sea salt pita chips.
What I Love About This Recipe
I love za'atar, especially za'atar manakish (Lebanese flatbread with za'atar spice and olive oil). If there is a way I can use za'atar to add some flavor, I'm all in! Za'atar is great with labneh, like this za'atar labneh sandwich, and it's great with cheese, like these za'atar and cheese spring rolls. Now, I can confirm that za'atar on chips is amazing. Not only is this recipe super quick and easy, but it's a great way to use your za'atar spice.
- Za'atar spice: Za'atar is a common Middle Eastern spice and it varies by region. Za'atar is a blend of sesame seeds, sumac, and dried thyme.
- Pita bread: Pita bread comes in varying thicknesses and diameters. I prefer to use thin pita bread, like this Lebanese pita bread shown in the photos. However, really any type of pita bread will work.
- Frying oil: I prefer vegetable oil or sunflower oil to fry.
- Salt: Use sea salt, flaked salt, or table salt
See the recipe card at the bottom of the post for quantities.
How To Make Za'atar Pita Chips
Split the pita bread. The pita bread when baked has an air pocket that creates a top and bottom part of the pita bread. Split the pita bread so the top and bottom separate.
Cut the pita bread into squares. Using kitchen scissors, cut the pita bread into 2" squares.
Heat the oil to medium heat. If the oil is too hot, the pita bread will cook faster than you can remove from the oil, leaving you with burned pita chips. The oil is the proper temperature if you dip the bread and some bubble action starts to happen. Once the pita bread turns golden, use a slotted spoon to remove them from the oil.
Tips and Tricks
- Make sure the oil isn't too hot. Pita bread fries quickly. One way to tell if the oil is just right is to add a piece of pita bread. The oil should bubble and the color should change gradually, not immediately.
- Fry the pita bread in a high-rimmed pot. Although pita bread is dry and therefore likely has a low moisture content, it will likely not boil over. However, I don't take any chances and use a high-rimmed pot when frying anything.
- Salt and season with za'atar after removing the chips from the oil. The salt and za'atar will stick to the chips better if they are seasoned directly after removing from the oil.
Variations and Substitutions
- Add more or less of the za'atar spice as preferred.
- Bake the pita chips in lieu of frying. Heat the oven to 375 ℉ (190 ℃). Using a pastry brush, spread olive oil on pita bread. Top with sea salt and/or za'atar. Lay the pita bread flat on a baking sheet or pizza pan, and place it in the middle of the oven. Keep an eye on the pita bread every couple of minutes. Remove once the pita bread is golden brown (about 5 to 7 minutes).
- Break the pita bread into pita chips using your hands rather than kitchen scissors.
- High-rimmed pot and frying spatula (for frying)
- Scissors to cut the pita bread into squares
- Paper towel-lined bowl
- Measuring spoon for the za'atar spice
Allow the chips to cool. Store them in an airtight bag at room temperature for up to a week.
Za'atar seasoning is a blend of dried thyme, sesame seeds, and sumac.
Za'atar is a spice that can be mixed with olive oil and used to make flatbreads. It can also be sprinkled on pita chips, added on top of labneh, and stuffed into spring rolls with cheese.