I’m officially obsessed with Za’atar Chips, and I’m betting you will be too! This Middle Eastern spice blend makes ordinary potatoes extraordinary. Think crispy, savoury, and just a little bit addictive. Plus, they’re baked and super easy to make. Consider this your warning: you might never go back to plain chips again!
😋 Why I love this recipe!
I toyed with the idea of calling this one Za’atar Fries. I figured it would perform better in google search results, but I just couldn’t… These will always be chips to me, either way, you know what I mean. They are potatoes, cut up into thin batons, then fried or baked. These ones will be baked to keep the oil in check and not make the house smell of oil!
🍟 A little history of chips
The true origin of the potato chip (or fry) is a deliciously debated mystery! Both the Belgians and the French claim the crispy creation, with stories dating back to the 1600s and 1700s [1] [2]. Even Charles Dickens, in his 1859 classic “A Tale of Two Cities”, mentions “husky chips of potato, fried with some reluctant drops of oil”. Clearly, they’ve been a favourite for quite some time!
It’s believed that American soldiers stationed in Belgium during the first world war may have dubbed them “French fries”. Whether you call them fries or chips, one thing’s for sure: they’re an indulgent side that pairs perfectly with almost anything.
📝 Ingredient notes
Potatoes: Choose starchy varieties like Russets if you’re in the US or Maris Piper/King Edwards if you’re in the UK for the best fluffy interior and crispy exterior.
Oil: A neutral-flavoured oil (like sunflower or vegetable oil) is ideal for frying and helps the chips crisp up. Olive oil adds a lovely flavour, but I found they just won’t get as crispy when using it, other high-heat oils like canola or avocado oil work too.
Za’atar: This Middle Eastern spice blend adds incredible flavour with its mix of herbs, sesame seeds, and sumac. It’s one of my favourite spice mixes, I find myself putting it on everything!
🥔How to make Za’atar Chips
- Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit) to get it ready for the chips.
- Prepare your potatoes! Wash them to remove dirt, then cut them into batons approximately 1 cm (0.4 inches) square. The goal is to have them roughly even in size to promote even cooking.
- Fill a large bowl with warm water from the tap (not boiling). The warm water helps remove some of the excess starch from the potatoes which will encourage them to crisp up perfectly while baking. It also helps them to become super fluffy inside. Let your cut potatoes soak in the warm water for about 15 minutes.
- Drain the potatoes well and pat them thoroughly with a clean tea towel to remove as much moisture as possible.
- In a clean mixing bowl, add your dried potatoes and drizzle them with sunflower oil. Toss the potatoes in the oil to ensure they’re all evenly coated.
- Spread your oiled potatoes in a single layer onto a baking sheet. You don’t want them overlapping or they might not cook evenly.
- Bake in the preheated oven for 15 minutes, then remove the baking sheet and carefully flip them.
- Return the chips to the oven and bake for another 15 minutes, or until they’re a delicious golden-brown and have that fantastic crispy texture.
- Time to flavour them! Remove the chips from the oven and immediately move them back to the mixing bowl you used for oiling. This will help the seasoning stick.
- Generously sprinkle your Za’atar seasoning and a little salt over the hot chips, then toss to coat them thoroughly.
- Serve your amazing Za’atar chips immediately alongside a seitan döner while they’re hot and have the best flavour and texture!
💡 Tips for getting it right!
Cut your potatoes evenly for the best results. Similar-sized potato batons will cook at the same rate, giving you perfectly crisp chips on the outside and fluffy goodness inside.
Don’t skip the soaking! The warm water soak helps achieve that irresistible crispy-fluffy contrast and removes excess starch for maximum crispiness.
🎨 Potential variations
Sweet Potato Za’atar Chips: Substitute regular potatoes with sweet potatoes for a vibrant twist.
Simple Salt & Pepper Chips: It does sound really simple but trust me they are amazing! Just coat in Salt and Pepper when they go back into the bowl. Alternatively you can substitute any spices or herbs you like.
🤔 Frequently asked questions
Can I fry Za’atar Chips instead of baking them?
Absolutely! While this recipe uses baking for a lighter option, deep-frying is totally possible. Heat your oil to roughly 180 degrees Celsius (350 Fahrenheit). Fry the chips in batches for a few minutes until golden and crispy. Make sure to drain them well on paper towels. Note that deep-frying uses more oil than the baked method.
Why do you soak the potatoes in warm water?
Soaking the cut potatoes in warm water helps remove some of the excess starch. This is important because too much starch can make them stick together and prevent that crispy exterior. It also helps them develop that fantastic fluffy texture on the inside.
Do I have to use Za’atar on my chips?
While Za’atar is super delicious, it’s not the only way to flavour these chips! Try a simple salt and pepper seasoning. Alternatively, go wild and try other herb mixes, garlic powder, curry spices, or whatever you’re craving!
My chips are a bit soggy. What went wrong?
There are a few reasons this might happen:
Overcrowding: Make sure the chips are in a single layer on the baking sheet.
Too Much Oil: Using too much oil can prevent the chips from crisping up properly.
Not Hot Enough: Ensure your oven is fully preheated.
What else can I serve with these chips?
Za’atar chips are incredibly versatile! They go great with classic burgers, a Seitan döner or as a delicious side dish for salads. Even try dipping them in hummus or other Middle Eastern-inspired dips for an extra flavourful experience.
Za’atar Chips
Equipment
Ingredients
- 500 g potatoes Russet potatoes in US or Maris piper, King Edwards in UK
- 3 tbsp oil Any high temperature oil
- 2 tbsp Za’atar
Instructions
- Preheat oven to 190°C/375°F.
- Wash and cut potatoes into 1cm batons.
- Soak potatoes in warm water for 15 minutes, then drain and pat dry.
- Toss potatoes with sunflower oil in a bowl.
- Spread on a baking sheet in a single layer.
- Bake 15 minutes, flip, then bake another 15 minutes until golden.
- Toss cooked chips in the oil bowl with Za'atar and a little salt.
- Serve immediately.
Notes
- Choose starchy potatoes for the best crispy yet fluffy texture.
- Warm water soaking helps achieve ideal crispiness.