Camp cooking rewards the snacks that don’t ask for much attention, especially when you’re juggling a stove, a fire, and hungry friends. Za’atar Spiced Pita Chips fit right into that rhythm: a quick toast in a skillet (or over gentle coals) turns plain pita into something crisp and lively. Once the za’atar hits warm oil, the whole site smells like toasted sesame and herbs with a bright, tangy edge.
These are practical for car camping because everything packs small and flat—pita in the tote, a little jar of spice in the kit—and the batch comes together in one pan. Keep the heat moderate so the wedges brown without going brittle, and toss them a few times so the seasoning lands evenly instead of clumping in one spot.
Put them out with hummus or labneh, or crunch them alongside a simple cucumber-tomato salad while the main meal comes together. They’re also easy to make ahead and refresh at camp, and cleanup is basically a quick wipe of the skillet.
Za’atar Spiced Pita Chips
Equipment
- Cast iron skillet or campfire grate
- Brush
- Knife
Ingredients
- 2 pita rounds cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons za’atar seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon zest
Instructions
- Brush pita wedges with olive oil on both sides.
- Mix za’atar, salt, and lemon zest in a small bowl. Sprinkle over pita wedges.
- Arrange pita pieces in a single layer on a skillet or grate over medium campfire heat. Toast 5-6 minutes per side, flipping once, until golden and crisp.
- Cool before serving.