Preheat oven to 350 degrees and line two baking sheets with unbleached parchment paper.

Split the pita bread by inserting a thin knife into the side of the bread and cutting all around the circumference until you have two separate pieces. You can leave the pita bread whole and get thicker chips, but you’ll also have half the amount.

Brush each pita round on both sides with oil. Sprinkle one side of each pita round with ½ teaspoon Zahtar. Cut into sixths.

Arrange in one layer on prepared baking sheets and sprinkle with a couple pinches of sea salt

Bake until crisp, about 15-20 minutes. Serve immediately or store in an airtight container for a few days.