Position a rack in the center of the oven and heat the oven to 400°F.
In a small bowl, combine the black sesame seeds, sumac, cayenne, and 1-1/2 tsp. salt.
Split each pita horizontally into 2 rounds and tear each round into 3 rustic pieces. Brush a large rimmed baking sheet with a generous amount of olive oil, and spread 12 of the pita pieces in a single layer, inner side down, on the sheet. Brush the outer side of the pita with additional olive oil and sprinkle evenly with about a third of the spice mixture. Toast the pita in the oven until golden brown and crisp, about 8 minutes. Repeat with the remaining pita and spice mixture in two more batches.
Make Ahead Tips
The chips may be made 1 day ahead.
nutrition information (per serving):
Photo: Scott Phillips