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Heat the oven to 425 degrees F. And prepare a large sheet pan (do not line with parchment).
Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can't split them.
Brush the pita rounds with extra virgin olive oil and season with kosher salt and za'atar (do this on both sides).
Cut into triangles. Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.
Bake! Arrange the pita triangles on the prepared sheet pan.
Bake anywhere from 5 to 10 minutes, checking occasionally to turn over the pita triangles that have gained color, until you have pita chips that are crispy and golden brown to your liking.
ZA’ATAR BLEND SPICES
2 tbsp dried thyme
2 tbsp ground sumac
1 tbsp toasted sesame seeds
1 tbsp oregano
1 tbsp marjoram
½ tsp salt, to taste