Tortilla chips baked at home using whole wheat tortillas and seasoned with za’atar for a delicious Middle Eastern flavor. Healthier option to store-bought chips or crackers.
Course
Snack
Category
Levante, Mediterranean
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings48Chips
AutorElle
Ingredients
6whole-wheat tortillas (25 cm),cut into 8 equal wedges
Olive oil,as needed
Za’atar,to taste
Method
Preheat oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
Spread the tortilla triangles in an single layer on the prepared baking sheet. Use a pastry brush to lightly coat both sides of tortilla with olive oil, then sprinkle za’atar.
Bake until light golden brown and crisp 6-8 minutes, rotating pans front to back halfway through (and positions, top to bottom, if baking more than one batch at a time). NOTE: Watch the chips carefully the last 2 minutes, as they can go from lightly brown to burnt very quickly.
Remove from the oven and place on a rack to cool. Or simply slide the parchment paper onto a flat surface to allow the chips to cool. The chips will get crisper as they cool.
Repeat with remaining tortilla triangles.
Cool fully to room temperature before storing or transferring to a serving dish.
Enjoy!
Notes
Za’atar is a seasoning made with sumac, seasame seeds, cumin, thyme, oregano, marjoram. You can find it in speciality spice shops, Middle Eastern or Turkish supermarkets or online.
You can also brush both sides of the tortillas with oil before cutting them into triangles. Stack and cut into sixths or desired size. Be sure to sprinkle with the za’atar spice while the tortillas are still moist from the oil to that the spice sticks to the chip.
Baked chips keep well, stored in an airtight container, for up to a week. I find that the flavor and texture are actually best after a day or two!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.