Ingredients
4 (8 inch diameter) pita breads
1/4 cup olive oil
1 teaspoon salt
Preparation
Adjust oven racks to the upper middle and lower middle positions.
Heat the oven to 350 degrees.
Cut pita bread in half to make 2 rounds. Stack pita rounds and cut into 6 wedges each.
Spread the pita triangles, smooth-side down, into 2 rimmed baking sheets. Brush the top lightly with oil and sprinkle with salt.
Bake the chips until they begin to crisp and toast lightly, about 6 minutes. Remove from oven, flip the chips over, return to oven and continue to bake until fully toasted, about 6 more minutes. Remove and cool before serving. (Store completely cooled chips in a resealable bag at room temp for up to 2 days).
