Preheat the air fryer. Set it to 350°F (175°C). Preheating helps the chips crisp evenly from the start.

Cut the pitas. Stack the pitas and cut them into 6–8 wedges each. If you’re using pocket pitas, you can separate the two layers for extra-thin chips.

Season the oil. In a large bowl, combine olive oil, za’atar, salt, and any optional add-ins like garlic powder, lemon zest, or pepper. Stir until it looks like a loose paste.

Toss to coat. Add the pita wedges to the bowl and toss with your hands until every piece is lightly coated. You want a thin, even layer—no soggy spots.

Arrange in the basket. Lightly spray the air fryer basket if sticking is a concern. Arrange the pita wedges in a single layer, with minimal overlap. You’ll likely need to work in batches.

Air fry. Cook for 5–7 minutes, shaking the basket halfway through. The chips should turn golden and crisp but not dark brown. Different air fryers vary, so keep an eye on them during the last minute.

Season to finish. While the chips are hot, sprinkle a pinch more za’atar or salt if needed. Heat helps the spices grab onto the surface.

Cool for crunch. Transfer to a wire rack or a sheet pan to cool. They crisp up even more as they cool.

Repeat with remaining batches. Keep seasoned oil handy, and add a tiny drizzle if the last batch looks dry.

Serve. Pair with hummus, tahini yogurt, baba ganoush, whipped feta, or a simple olive tapenade.