Air Fryer Zaatar and Honey Phyllo Crisps with Thyme Labne

Name: Air Fryer Zaatar and Honey Phyllo Crisps with Thyme Labne
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 sheets phyllo dough sheets, thawed, thawed at room temperature for 30 minutes, kept covered with a damp kitchen towel; 3 tablespoons (45 ml) extra-virgin olive oil; 3 tablespoons (12 g) zaatar spice blend; ¼ teaspoon (1½ g) fine sea salt; 3 tablespoons (45 ml) raw honey or floral honey; 1 cup (240 ml) labne (strained yogurt), at room temperature; 1 tablespoon (3 g) fresh thyme sprigs, leaves picked from stems; 1 tablespoon (15 ml) extra-virgin olive oil; to taste fine sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Crispy, golden phyllo crisps brushed with aromatic zaatar and drizzled with honey, served alongside cool, creamy thyme-scented labne for dipping. The air fryer makes them irresistibly crunchy without deep frying. A showstopping Middle Eastern snack or dessert that comes together in under 30 minutes.

Prep: 12 min
Cook: 10 min
Wait: 5 min
Total: 27 min
Makes: 16 crisps plus 1 cup labne dip (serves 4 as an appetizer or snack)

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Steps

Before you start

Preheat your air fryer to 375°F (190°C) for 3 minutes
Have all ingredients measured and ready—phyllo dries out quickly once unwrapped
Remove labne from refrigerator 10 minutes before serving so it's creamy, not cold

1
Mix zaatar and oil
- In a small bowl, whisk together the 3 tablespoons olive oil, 3 tablespoons zaatar spice blend, and ¼ teaspoon sea salt until you have a loose, fragrant paste.
- Set aside.
- (This prevents the zaatar from flying around during air frying.)
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Ready when: mixture is evenly combined and paste-like
Tip: Mixing zaatar with oil before applying it keeps the fine spice from dispersing in the air fryer basket.
2
Lay out and brush phyllo
- Lay one phyllo sheet flat on your cutting board.
- Using a pastry brush, lightly brush the entire surface with some of the zaatar-oil mixture (use about ⅜ teaspoon per sheet, spreading it thinly and evenly).
- The phyllo should be damp but not soaked.
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Ready when: phyllo sheet is evenly coated with a light layer of zaatar-oil
Tip: Keep unused phyllo sheets covered with a damp towel so they don't dry out and become brittle.
3
Cut phyllo into crisps
- Stack the coated phyllo sheet with another uncoated phyllo sheet on top.
- Using a sharp knife or kitchen shears, cut the 2-sheet stack into 4 equal rectangles (each roughly 4 inches × 5 inches / 10 cm × 13 cm).
- Transfer to a plate.
- Repeat with the remaining 6 phyllo sheets, alternating coated and uncoated so that each final crisp has one zaatar-coated side.
- You should have 16 rectangular crisps total.
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Ready when: all 8 phyllo sheets are cut and stacked into 16 rectangles
Tip: Cutting the sheets while stacked prevents them from drying out individually. The uncoated layer on the underside keeps the zaatar from burning directly on the basket.
4
Air fry crisps until goldenOven 375°F / 190°C
- Arrange the 16 phyllo rectangles in a single layer in your air fryer basket at 375°F (190°C), standing them upright or laying them flat (whichever fits).
- Work in batches if needed to avoid crowding.
- Air fry for 8–10 minutes, shaking the basket halfway through at the 4-minute mark.
- The crisps are done when they are golden brown, crispy, and sound hollow when tapped.
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Ready when: crisps are deep golden brown, crispy, and light
Tip: Don't skip the shake halfway through—it ensures even browning. If your air fryer is small, cook in two batches rather than stacking, which would steam them.
5
Cool crisps
- Transfer the baked crisps to a cooling rack or clean plate and let them rest for 3–5 minutes.
- They will continue to crisp up as they cool.
- Do not cover them, or they will soften.
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Ready when: crisps are cool to the touch and completely rigid
Tip: If they still feel soft or bendable after 5 minutes, return them to the air fryer for 1–2 minutes more.
6
Drizzle with honey
- Once the crisps are cooled, gently drizzle the top of each crisp with a thin stream of honey (roughly ¼ teaspoon per crisp, using all 3 tablespoons total).
- Work quickly so the honey doesn't saturate them.
- The honey will set slightly as it cools.
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Ready when: all crisps are lightly drizzled with honey
Tip: Warm honey flows more easily. If your honey is thick, warm the jar in hot water for 1 minute before drizzling.
7
Make thyme labne dip
- Spoon the 1 cup labne into a small serving bowl.
- Make a shallow well in the center with the back of a spoon.
- Drizzle the 1 tablespoon of olive oil into the well and sprinkle the thyme leaves over the top.
- Season lightly with sea salt and black pepper to taste.
- Stir gently before serving, or leave it unswirled for a more dramatic presentation.
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Ready when: labne is garnished with oil, thyme, salt, and pepper
Tip: Don't stir the labne until just before serving so the oil and thyme stay visible on top—it looks more appetizing.
8
Plate and serve
- Arrange the honey-drizzled crisps on a serving platter around the bowl of thyme labne.
- Serve immediately while the crisps are at their crispiest.
- Guests can dip each crisp into the labne or eat them standalone.
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Tip: If the crisps lose crispness after 15–20 minutes, you can re-crisp them in the air fryer at 350°F for 1–2 minutes before serving.

Good to know

Tips

Phyllo is fragile but forgiving in the air fryer: use parchment paper or a silicone liner to prevent sticking, and don't worry if a crisp tears—it will still crisp up beautifully.
If you don't have labne, make a quick substitute by draining 1 cup plain Greek yogurt in cheesecloth for 1–2 hours, or mix ½ cup cream cheese with ½ cup yogurt.
The zaatar-oil mixture is key: brushing undiluted zaatar directly onto phyllo causes it to burn and blow around. The oil acts as a protective binder.
Serve these within 30 minutes of cooking for maximum crispness. If they soften from humidity or sitting, a 1–2 minute re-crisp in the air fryer at 350°F restores them.

Make ahead

Crisps can be made up to 4 hours ahead and stored in an airtight container at room temperature. Do not refrigerate (they will soften). The labne dip can be made up to 2 hours ahead, covered, and kept in the fridge; let it come to room temperature and add the fresh thyme oil garnish just before serving.

Storage & reheating

Store cooled phyllo crisps in an airtight container at room temperature for up to 4 days. Do not refrigerate; humidity will soften them. They are best eaten within 24 hours. Store labne in an airtight container in the refrigerator for up to 3 days. The crisps do not freeze well, but labne can be frozen for up to 1 month (thaw in the fridge and re-season before serving).

Substitutions

labne (strained yogurt) → Greek yogurt (strained overnight if very thick) or whipped cream cheese. Greek yogurt will be slightly tangier; cream cheese will be richer. Both work as dips, though labne's traditional tang pairs best with zaatar.
fresh thyme sprigs → fresh oregano, dried thyme, or sumac. Dried thyme: use ½ teaspoon. Sumac adds bright citrus notes. Oregano shifts the profile toward Greek. All are traditional Middle Eastern flavors.
zaatar spice blend → dukkah spice blend (Egyptian hazelnut-spice mix). Dukkah will be nuttier and more complex, less herbal. Use the same amount and mix with oil as directed.
raw honey or floral honey → pomegranate molasses or date molasses. These add tartness instead of sweetness, making the crisps savory-leaning. Use the same volume but expect a different flavor profile.