Homemade Za’atar Pita Chips

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Satisfyingly crispy crunchy and flavored with a classic Middle Eastern spice blend, these baked homemade za’atar pita chips are ready in 10 minutes, and perfect for healthier snacking.

overhead view of za'atar pita chips on a plate

In my house, we take snacking pretty seriously. And while there is nothing wrong with grabbing the usual bag of chips during grocery runs for when you’re feeling snack-ish, I like to have the option of healthier snacking as well. And that’s where these homemade pita chips come in.

Making your own homemade snacks can not only be more nutritious than store-bought options but it’s also very rewarding. Especially in the case of a 4-ingredient snack that is ready in 10 minutes and is SO satisfying to munch on.

While I have a lot of Mediterranean dinner ideas for busy weekdays, I needed to have more stuff around when it came to snacks, and so, here we are! Za’atar Pita Chips – the perfect healthy snack with a kick from the classic Middle Eastern spice Za’atar.

Homemade Za’atar Pita Chips – Are they Healthy?

As far as snacks go, nutrition-wise, these baked pita chips would definitely beat your average potato chips or fried corn chips any day.

The reasons being that this pita chips recipe is baked instead of fried, and brushed with a little heart-healthy olive oil.

This easy snack can also be a great compliment to lots of Middle Eastern and Mediterranean-inspired meals that fall within the guidelines of the Mediterranean diet.

I love to toss these crispy chips in my Ancient Grains Salad, serve them as a side for some Roasted Salmon Quinoa Bowls, or as a crunchy topping for this Mediterranean Israeli Couscous Salad. Plus, the Middle Eastern spice on these homemade pita chips will pair perfectly with some of these healthy Mediterranean recipes.

They are also delicious paired with a healthy dip like this harissa yogurt dip, or some homemade labneh.

Ingredient Notes

ingredients labelled for homemade za'atar pita chips

Pita Bread

You can use plain or whole wheat pita bread for this pita chips recipe. I like to use Lebanese-style pitas, the kind with a pocket, rather than the thicker Greek-style pitas.

You can also keep the pocket in the center instead of dividing the pita pocket, which results in thicker, layered chips, if you prefer.


Za’atar is a Middle Eastern spice blend that deserves a front row spot in your spice cabinet. And when it comes to Middle Eastern and Mediterranean cuisine, many dishes would be incomplete without it.

This blend of dried herbs and spices is a delicious blend of earthy, nutty, spicy, and tangy flavors that works well with so many things.

What is Za’atar?

While most people link za’atar with the spice blend, it is actually the Arabic term for a wild, mint-like herb that is a staple of Levantine cuisine and is similar to oregano and marjoram.

Za’atar seasoning is often created using dried thyme, oregano, sumac, and sesame seeds because the wild herb can be difficult to find. However, the recipes differ depending on the region, with each household having their own unique blend. Salt, marjoram, sumac berries, dried dill, dried orange zest, caraway seeds, or hyssop are all ingredients in some za’atar recipes.

Now, let’s get on with the recipe!

Step by step instructions

  1. Preheat the oven to 400°F. Cut the pitas into two rounds by cutting around the edges with kitchen shears or a knife (4 rounds total).
cutting the pita bread

2. Now brush each pita round with olive oil on both sides and dust it with kosher salt and za’atar.

brushing olive oil on pita bread
sprinkling za'atar on pita bread

3. Place the pitas in a stack and cut the stack into eight triangles, like a pizza, using a big knife or kitchen shears.

Slicing a stack of pitas into 8 wedges to make chips.

4. Now, spread the triangles in a single layer onto a large, unlined, ungreased baking sheet.

spreading pita chips on a baking sheet

5. Bake for 5-6 minutes, or until lightly browned and crispy, turning once halfway through to ensure equal browning. They can burn quickly, so keep an eye on them. Allow to cool completely.

baked homemade za'atar pita chips on the baking sheet

You can serve these homemade pita chips with so many dips like guacamole, tzatziki, labneh, hummus, baba ghanoush, and more.

You can also use them as a crunchy side with your soups, this Red Pepper Carrot Soup, or this Vegetarian Black Bean Soup.

But, spoiler alert, these are so good on their own, you might not get to that point.

dipping homemade za'atar pita chips in a bowl of dip

Storage Instructions

Pita chips can be stored in airtight containers at room temperature for 3 days and up to 1 week after they have completely cooled. In my opinion, 3 days is better for fresher, better-tasting pita chips.

Are pita chips gluten free?

If you’re using store-bought plain pita bread, it’s probably not gluten free. Pita bread is created from flour, which contains gluten. So, in order to make these gluten-free, look for a gluten-free pita bread.

Are pita chips healthier than potato chips?

Most potato chips are fried, which can be considered less healthy than these baked chips.

Can you fry pita chips?

You absolutely can! You have a couple of options. You can toast them in a frying pan over medium heat until crispy, turning them once. This would be the healthiest frying option. Alternatively, if you want a deep fried flavor similar to potato chips, you can fry the sliced pitas in about an inch of vegetable oil over medium heat in a high-sided pan. Season right after frying.

A homemade pita chip being dipped into a yogurt feta dip in a small bowl.

Homemade Za’atar Pita Chips

Perfectly crispy and seasoned with a classic Middle Eastern spice blend, these baked homemade za'tar pita chips are ready in 10 minutes, and perfect for healthy snacking.
5 from 1 vote
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Course: Appetizer, Snack
Cuisine: Middle Eastern
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings (32 chips)
Calories: 70kcal
Author: Ann Otis

Tools for This Recipe


  • 2 Pitas the kind with a pocket
  • 2 tbsps olive oil
  • 2 teaspoons za'atar
  • 1/2 teaspoon kosher salt


  • Preheat the oven to 400F. Using kitchen shears or a knife, cut around the edges of the pitas to separate them into 2 rounds each (4 rounds total).*
  • Brush both sides of each pita round with olive oil, sprinkle lightly with kosher salt and za’atar on both sides.
  • Stack the pitas on top of each other and slice the stack with a large knife (or use kitchen shears) into 8 triangles, like a pizza.
  • Spread the triangles in a single layer onto a large, unlined, ungreased baking sheet.
  • Bake for about 5-6 minutes, until lightly browned and crispy, turning them once halfway through to brown evenly. Watch them carefully as they can burn very quickly. Set aside to cool completely.
  • Serve on their own or with a dip such as hummus, whipped feta, labneh, tzatziki etc.



*You can keep the pitas whole instead of separating them into two halves to make thicker chips if you like. They may need an extra minute or two in the oven to get crispy.


Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 0.004g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
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