Spelt flatbread chips sit somewhere between a cracker and a chip. They bake firm and dry all the way through, with a snap that holds up even after they’ve cooled.
The dough is simple: spelt flour, olive oil, water, and a pinch of salt. Roll it thin and the chips bake evenly. Keep it thicker and you get something closer to a crostini.
Za’atar does most of the work here. The mix of dried thyme, sumac, sesame, and oregano sticks to the oiled surface and toasts in the oven, giving each chip a slightly tangy, herb-forward crust.
These are good with hummus, labneh, or a soft cheese. They also hold up well on a grazing board without going soft the way store-bought crackers do.
Why You’ll Love This Recipe
- Bakes in one batch with no special equipment needed.
- Spelt flour adds a nutty flavour white flour chips lack.
- Stays crisp for days stored in an airtight container.
- Works with dips, cheese boards, or eaten plain.
Ingredient Notes
- White spelt flour: White spelt flour gives a lighter, crispier chip. Wholegrain spelt works too but makes the dough slightly denser and harder to roll thin. I use white spelt for the best snap.
- Za’atar: Use a good quality blended za’atar that contains sesame seeds, sumac, and dried herbs. If you can’t find it, mix 1 tsp dried thyme, 1 tsp sesame seeds, half tsp sumac, and half tsp dried oregano.
- Olive oil: Extra virgin olive oil gives the best flavour here. A neutral oil like sunflower oil works if that’s what you have, but the chips will taste milder.
- Water: Use cold water and add it gradually. The amount you need can vary slightly depending on how dry your spelt flour is. Stop adding when the dough just comes together.
- Flaky sea salt: A light scatter of flaky salt before baking adds crunch and contrast. Fine table salt disappears into the dough and doesn’t give the same result.
Spelt Za’atar Flatbread Chips
Description
Spelt flour gives these flatbread chips a nutty depth that plain white flour chips can't match. The za'atar coating stays crisp as they cool, so they work just as well on a board as in a bowl.
Ingredients
Instructions
- Heat the oven to 200 C / 390 F. Line a large sheet pan with baking parchment.
- Combine the white spelt flour and fine sea salt in a large mixing bowl. Stir to mix evenly.
- Add 2 tbsp of the olive oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Add the cold water a little at a time, mixing with a fork after each addition. Stop when the dough just comes together into a firm, non-sticky ball. You may not need all the water.
- Lightly dust the parchment paper with spelt flour. Place the dough on the parchment and roll it out to roughly 2 mm thickness. The shape doesn't need to be perfect - rustic edges are fine.
- Brush the surface of the rolled dough with the remaining 1 tbsp of olive oil, covering it evenly.
- Scatter the za'atar over the oiled surface and press it lightly with your palm so it sticks. Finish with a scatter of flaky sea salt.
- Score the dough into irregular chip or triangle shapes using a sharp knife or pizza cutter. Cut all the way through but leave the pieces in place on the parchment.
- Slide the parchment onto the sheet pan. Bake for 22-25 minutes, rotating the tray halfway through, until the chips are golden at the edges and dry across the surface.
- Remove from the oven and leave the chips to cool on the tray for at least 10 minutes. They will crisp up fully as they cool. Break apart along the scored lines and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1.5g8%
- Sodium 290mg13%
- Potassium 160mg5%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 5g10%
- Vitamin A 20 IU
- Calcium 30 mg
- Iron 2 mg
- Vitamin E 1.5 mg
- Vitamin K 8 mcg
- Thiamin 0.2 mg
- Riboflavin 0.1 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Phosphorus 130 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Roll dough directly on parchment to avoid tearing when transferring to the baking tray.
- Score chips before baking for clean breaks without crumbling after.
- Za'atar quantity can increase to 3 tbsp for a stronger herb flavour.
- Do not overlap scored pieces during baking or edges will stay soft.
- Cool chips on the tray for at least 10 minutes before moving to a container.
