Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 6 whole wheat or plain pita breads
- Extra-virgin olive oil
Preheat the oven to 375° F. Line one large or two medium baking sheets with foil.
Stack the pita breads on a cutting board. With a sharp knife, cut the pitas into 6 even wedges. Gently open each wedge, and separate at the attached end, so that you get two pita triangles from each wedge. (You can also slice through the attached end with a sharp knife, if you'd prefer.)
Spread the pita triangles, inside (textured side) up, in a single layer on the baking sheet(s).
Drizzle or brush the pita triangles lightly with the olive oil. Sprinkle liberally with the zaatar.
Place the baking sheets into the preheated oven for about 5 minutes, or until the pita chips begin to turn crisp and lightly brown. (Watch the chips carefully if you leave them in longer -- they can go from toasty to burnt in an instant.)
Remove the baking sheets from the oven and place on racks to cool. (The chips will get crunchier as they cool).
Serve warm or at room temperature with dips or soft cheeses. Chips may be stored in an airtight container at room temperature for 2 to 3 days.