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Photo: Jen Altman
We've bought more boxes of crackers than we're willing to count. It's time to make our own, which is why we picked up a copy of Crackers & Dips. If you're proud of your crackers (and you will be if they're homemade), you're likely to enjoy the toppings even more.

We've bought more boxes of crackers than we're willing to count. It's time to make our own, which is why we picked up a copy of Crackers & Dips. If you're proud of your crackers (and you will be if they're homemade), you're likely to enjoy the toppings even more. These Middle Eastern-spiced pita chips couldn't be easier: slice pita, spice, toss with oil and bake!

In this recipe, I sprinkle my homemade pita chips with za’atar, a Middle East­ern herb blend (in this case homemade) that is often mixed with olive oil and used as a bread dip. The dried savory, thyme and tart sumac in za’atar give these chips an exotic flavor that is especially tasty when served with dips of a similar eastern Mediterranean ilk such as tzatziki or spicy red lentil dip. Although these chips keep for up to 3 days, it’s best to reheat them briefly so they can regain some of their original savor.

Reprinted with permission from Crackers & Dips