Za’atar Tortilla Strips for Salads, Dips & Snacks

I had girlfriends over for lunch with kids in tow a couple of weeks ago—friends with lots of kids, like me. I planned to serve a GIANT plate of Party Hummus and homemade pita chips, but it was HOT, I ran out of time, and there was no pita to be found in Amish country. I scanned my pantry, brushed some good corn tortillas with oil, sprinkled them with za’atar, and baked them into crispy Za’atar Tortilla Strips. They turned out even better than the pita chips I had planned. Crunchy, dippable, and gluten-free, they worked for all my guests and paired beautifully with hummus.

Dip and crunch—that’s my favorite way to pass the day. Luckily, my friends feel the same. This quick pantry save became a hit for four main reasons:

• They tasted better than I expected.
• They’re gluten-free, so a friend’s daughter with celiac could enjoy them.
• They’re inexpensive and easy to make in large batches.
• They’re versatile: perfect for dipping and excellent as quick croutons for salads.

So what is za’atar? It may sound exotic, but it’s a familiar, herby blend of thyme, oregano or marjoram, toasted sesame seeds, salt, and dried sumac. Sumac adds a bright, lemony note that lifts the other flavors. I love za’atar and use it on popcorn, rice, salads, pizza, grilled chicken, pork, fish (don’t skip it on fish), and roasted vegetables.

If you like making your own, I have a simple za’atar recipe I use—homemade is economical if you buy spices in bulk, and it’s more satisfying than store-bought blends.

Cook’s Notes

• Any good-quality corn tortilla will work—no need to buy the most expensive brand, just one that tastes good to you.
• I don’t recommend using flour tortillas for this; they’re usually less sturdy for dipping and offer a milder flavor.
• Make more than you think you’ll need. They’re quick, and they’re easy to snack on straight from the bowl.
• Tortilla strips continue to crisp and darken slightly after coming out of the oven, so don’t wait until they look perfectly done before pulling them.
• Store leftovers at room temperature in an airtight container to keep them crisp.

Za’atar Tortilla Strips for Salads and Snacks

Ingredients

• 10 corn tortillas
• Extra virgin olive oil for brushing
• 1/2 teaspoon za’atar per tortilla (about 5 teaspoons total)

Instructions

• Preheat the oven to 350°F (175°C).
• Brush a corn tortilla on both sides with extra virgin olive oil and sprinkle 1/2 teaspoon of za’atar on one side. Brush a second tortilla with oil, stack it on top, and sprinkle another 1/2 teaspoon of za’atar. Continue until all tortillas are brushed and seasoned.
• Cut the stack in half, then turn 90° and slice into 1/2 to 3/4 inch strips.
• Arrange the strips in a single layer on baking sheets. Bake, rotating the pans front to back halfway through, about 8 to 12 minutes, until golden and crisp. Keep an eye on them—they darken as they cool.
• Let the strips cool on the pans to finish crisping, then serve for dipping or toss them onto a salad as crunchy croutons.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.