Za’atar Oven Chips
Why this recipe works
- Crisp edges: A preheated tray helps the potatoes start roasting immediately, giving the chips better colour and crispness.
- Bold seasoning: Za'atar brings herbs, sesame and savoury depth, while olive oil helps the spice cling evenly to the potatoes.
- Bright finish: Lemon added after roasting cuts through the richness of the oil and sharpens the herby seasoning.
Get the most out of this recipe
Texture tips
- For crisper chips: Pat the cut potatoes dry before seasoning so surface moisture does not slow down browning.
- Avoid crowding: Keep the chips in a single layer with space between them; use a second tray rather than piling them up.
- Use the hot tray: Adding the potatoes to a preheated baking tray helps the undersides begin crisping straight away.
Ingredient notes
- Choose floury potatoes: Russet or another floury variety gives a fluffy centre and browns better than waxy potatoes.
- Za'atar varies: Some blends are saltier or more sesame-heavy than others, so taste before adding extra finishing salt.
- Add citrus at the end: Lemon or lime is best squeezed over the chips after roasting to keep the edges crisp and the flavour fresh.
Serving ideas
- Serve with a dip: Tahini sauce, garlic yoghurt or houmous work well with the herby za'atar coating.
- Build a meal around them: Pair with grilled chicken, roasted vegetables, fish, falafel or a mezze-style spread.
- Finish simply: A final pinch of sea salt and extra lemon keeps the chips bright without masking the spice blend.
Make-ahead tips
- Best served fresh: These chips have the best contrast of crisp edges and tender centres when served straight from the oven.
- Reheat on a tray: Reheat leftovers on a baking tray at 220°C (430°F) until piping hot and re-crisped.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and put a baking tray in to heat up. Scrub the potatoes, then cut into chips about 1 cm thick. Pat them dry so they roast rather than steam.
- Tip the chips into a mixing bowl and toss with the olive oil, za'atar and fine sea salt until evenly coated. Carefully spread them out on the hot tray in a single layer. Roast for 20 minutes.
- Turn the chips with tongs, then roast for a further 12 to 15 minutes until deeply golden at the edges and tender inside. Cut the lemon and squeeze over the hot chips. Taste and finish with a pinch more fine sea salt, then serve straight away.
Recipe notes
Tips
- For the crispest result, keep the chips in a single layer with a little space between them; use two trays if needed.
- If your oven runs hot, drop the temperature to 210°C (410°F) after turning to prevent the za'atar from catching.
Substitutions
- Replace Extra virgin olive oil with Light olive oil for a milder flavour.
- Replace Lemon with Lime for a sharper, more aromatic finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 220°C (430°F) for 8 to 12 minutes until piping hot and re-crisped.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Sesame
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Caribbean Fried Plantains (Pan-Fried Ripe Plantain Slices)
Golden, caramelised plantain slices fried in oil
Mofongo (Fried Plantain Mash with Garlic and Pork Crackling)
Fried plantain mash with garlic and pork crackling
Sweet Potato Bravas with Smoky Tomato Bravas Sauce
Roasted sweet potato wedges with smoky tomato bravas sauce
Vlaamse Asperges (Flemish White Asparagus with Butter and Eggs)
White asparagus with melted butter, chopped eggs and parsley
Oven-Baked Cauliflower with Garlic, Paprika and Breadcrumbs
Oven-baked cauliflower with garlic, paprika and breadcrumbs
Mashed Potatoes with Butter, Milk and Sour Cream
Creamy mashed potatoes with butter, milk and sour cream
Air Fryer Roasted Brussels Sprouts
Air-fried Brussels sprouts with garlic and balsamic vinegar.
Thai Curry Roasted Vegetables
Roasted vegetables coated in red curry and coconut milk
Middle Eastern Cabbage Slaw with Sumac and Lemon
Crunchy cabbage slaw with lemon, sumac and herbs
Air Fryer Crispy Baby Potatoes
Crispy air-fried baby potatoes with garlic and rosemary.
Air Fryer Eggplant
Air fried aubergine with smoked paprika, garlic and lemon.
Moroccan Beetroot Salad with Cumin, Lemon and Olive Oil
Beetroot salad with lemon, cumin and fresh parsley
Horta Vrasta (Greek Boiled Greens with Olive Oil and Lemon)
Boiled greens with olive oil, lemon and sea salt
Arni Kleftiko (Slow-Roasted Lamb with Potatoes and Lemon)
Slow-roasted lamb with potatoes, lemon and oregano
Zaatar Chicken Traybake with Lemon, Onion and Tomatoes
Traybaked zaatar chicken with lemon, onion and cherry tomatoes
Sardinhas Assadas (Portuguese Grilled Sardines with Lemon)
Grilled sardines served with lemon, olive oil and peppers
Saganaki (Greek Fried Cheese with Lemon)
Greek fried cheese finished with a squeeze of lemon
Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
You might also like
Besan Ladoo (Chickpea Flour Sweet Balls)
Roasted chickpea flour sweet balls with ghee and cardamom
Dak Kalguksu (Korean Chicken Knife-Cut Noodle Soup)
Clear chicken soup with knife-cut noodles and courgette
Thandai (Holi Spiced Milk Drink)
Chilled thandai made with spiced milk and blended almonds
Passion Fruit Mousse with Whipped Cream and Lime
Passion fruit mousse with whipped cream and lime
Japanese Chicken Rice Bowl with Soy, Mirin and Ginger
Chicken rice bowl with soy, mirin, ginger and spinach
Aubergine and Feta Bake with Tomato Sauce
Roasted aubergine baked in tomato sauce with feta and oregano
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
Teakhaus Large Teak Cutting Board
- Large, durable and knife-friendly teak surface
- FSC-certified wood with a premium finish
- Requires hand washing and occasional oiling
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
