Low Sodium Baked Pita Chips with Za'atar

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Baked Pita Chips with Za'atar

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Ingredients

4 servings

4 pita rounds (6–7 inch)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp za'atar
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2
Using a chef's knife or kitchen scissors, split each pita round horizontally into two thin rounds by running the blade or scissors around the edge seam. Cut each round into 8 wedges, for about 64 wedges total.

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