Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Tear or cut 4–5 pita into chip-size triangles. Toss with 2 tablespoons olive oil, ½ teaspoon cumin or za'atar, and salt. Spread on a sheet pan and bake 8–12 minutes, flipping once, until golden and crisp. Cool 2 minutes so they firm up.

2. 2

   Warm toppings: heat 1 can drained chickpeas with a pinch of cumin 3–4 minutes, or warm leftover spiced ground meat / shawarma. Chop tomato, cucumber, red onion, and herbs. Stir up a quick sauce: tahini or yogurt thinned with lemon and water until drizzle-able; optional hot sauce.

3. 3

   Pile pita chips on a platter. Scatter chickpeas or meat, then the fresh veg, crumbled feta if you like, olives, and pickled peppers.

4. 4

   Drizzle sauce generously and eat right away while the chips are still crunchy. You want loaded crispy pita with cool toppings and creamy drizzle — not soggy chips under a wet pile.