Eosinophilic Esophagitis Friendly Baked Pita Chips with Za'atar
Total time22 min
Prep time10 min
Cook time12 min
4.5(29)
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Learn more →Ingredients
4 servings
- 4 pita rounds (6–7 inch)
- 3 tbsp olive oil
- 3 tbsp za'atar
- ¼ tsp kosher salt
For serving
- flaky sea salt, for serving (optional)
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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