We use these for many dishes: hummus, other dips, tossing with the Israeli Salad at the last minute (so they don’t get soggy) or for scooping it up.
I find it a relief to be able to eat crunchy, tasty chips without the deep-fat fried guilt.
- 6 large pitas, cut into eight wedges each, then each wedge split into two layers (for small chips) cut into six wedges and split (for large, scooping chips)
- Olive oil cooking spray or 2 tablespoons olive oil
- Flaky sea salt
- 1 tablespoon za’atar or sumac
Preheat oven to 350 degrees. On a large baking sheet lined with parchment paper, arrange all of the pita slices so they do not overlap. Either brush or spray with olive oil, then sprinkle with sea salt and your spice of choice. Bake for 10 to 15 minutes, or until they begin to color. Let them cool completely before using, or bagging for later.