You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes. If you're not using store-bought pitas, see the recipe for Homemade Greek Pita.
Position a rack in the center of the oven and heat the oven to 400°F.
Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.
Serve warm or at room temperature.
Make Ahead Tips
The chips can be made up to 2 days ahead and stored in an air-tight container. Re-crisp just before serving in a 250°F oven for about 8 minutes.
nutrition information (per serving):
per 16 chips, Calories
7, Fat Calories
70, Saturated Fat
5, Monounsaturated Fat
33, Polyunsaturated Fat
Photo: Scott Phillips