Thyme & Sesame Pitta Chips

📝 Ingredients

• 4 pitta breads (about 70 g each)
• 2 tbsp olive oil
• 2 tbsp sesame seeds
• 2 tbsp dried thyme
• 1 tsp dried oregano
• 1 unwaxed lemon (for the zest)
• ½ tsp salt
• Black pepper

🍴 Utensils

• 2 baking trays
• Baking paper
• Pastry brush
• Fine grater
• Scissors or serrated knife

📖 Steps

1. Preheat the oven to 180 °C, fan if possible, and line 2 baking trays with baking paper. Wash and dry the lemon and finely grate the zest, avoiding the bitter white pith.
2. Make the homemade za'atar: in a bowl, mix the thyme, oregano, sesame seeds, lemon zest, salt and 2 grinds of pepper. Rub the mixture between your fingers to release the aroma of the thyme.
3. Split each pitta in two all the way round its edge with scissors or a serrated knife, to get 2 thin rounds. Lay them with the rougher inner side facing up: it holds the oil and spices best.
4. Brush each round with a thin layer of olive oil right to the edges, then sprinkle evenly with za'atar, pressing lightly with the flat of your hand so it sticks.
5. Cut each round into 6 triangles, like a pizza, with scissors or a large knife. Spread them over the trays in a single layer, without overlapping: they need space to crisp up.
6. Bake for 8 to 12 minutes, swapping the trays round halfway through, until the triangles are golden and dry at the edges. Watch them closely for the last few minutes: they go from golden to burnt very quickly.
7. Leave to cool for 5 minutes on the trays: the chips finish hardening as they cool. If some are still soft in the middle, put them back in the switched-off but still hot oven for 2 to 3 minutes.