Makes 64 chips
- 2 tsp. dried savory
- 1 tsp. dried thyme
- 2 tsp. sesame seeds
- 1/2 tsp. sumac
- 1/2 tsp. kosher or flaky salt
- 4 pita bread rounds
- 1/4 cup extra-virgin olive oil
Preheat the oven to 350 degrees. Using a mortar and pestle or clean spice grinder, grind the savory, thyme, sesame seeds, sumac and salt until the mixture is finely ground and fragrant.
Cut each pita bread into eight wedge-shaped pieces and peel apart the layers to make two thinner pieces of bread out of each wedge. Arrange the wedges closely together in an even layer on two baking sheets. Brush the wedges with the olive oil and sprinkle with the ground spices.
Bake the chips until they are golden brown and crisp, 8 to 10 minutes, rotating the baking sheets once from top to bottom and from front to back and stirring the wedges while baking. Cool the chips on cooling racks before storing in an airtight container for up to three days. Reheat the chips in a 350-degree oven for four minutes before serving after they have been cooled.
From Crackers & Dips: More than 50 Handmade Snacks (Chronicle) by Ivy Manning.
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