Low Histamine Baked Pita Chips with Za'atar

Total time22 min

Prep time10 min

Cook time12 min

Low Histamine 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

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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