Separate the two layers of each pita bread by cutting along the edges with shears or a knife. This step ensures the chips are thin enough to achieve a uniform, professional crunch throughout the entire batch.
Stack the thin rounds and cut them into eight equal triangles. Keeping the sizes consistent is vital so that the smaller pieces don’t burn while the larger ones are still baking.
Combine the extra virgin olive oil, Za’atar, sea salt, and garlic powder in a small bowl. Whisking them together first prevents the spices from clumping, ensuring every chip gets a balanced hit of tangy sumac and toasted sesame.
Toss the pita triangles in a large bowl with the seasoned oil until they are lightly coated. Focus on the textured “inside” of the pita, as this side absorbs the oil and herbs more effectively than the smooth exterior.
Spread the chips in a single layer on a parchment-lined baking sheet. Avoid overlapping the triangles; they need space for the air to circulate so they crisp up rather than steaming and becoming soggy.
Bake at 375°F for 8 to 12 minutes. Check them early, as the sesame seeds in the Za’atar can brown quickly. Let the chips rest on the hot pan for five minutes after baking to finish the crisping process.
