Cut pita into 2” triangles and separate into one layer. Place on baking sheet and toast to golden brown, about 4 minutes for thin pita and 7 minutes for thick pita. Watch them closely because they can burn in a heartbeat.
Place a dollop of labne on each chip. Drizzle with olive oil. Sprinkle za’atar over the top. Alternately, place labne in a small bowl and sprinkle with za’atar. Place on a platter and surround with pita crisps, also sprinkled with za’atar, and serve as a dip.