makes 64
You can save time and buy pita chips at the store instead of making them, but homemade ones taste fresher and are more economical. In addition to or instead of salt and pepper, you can season the pita triangles with dried herbs, sesame seeds, or poppy seeds.
4 (7-inch) pita bread rounds
Extra-virgin olive oil, for brushing the pita
bread
Salt and freshly ground black pepper
Preheat the oven to 350°F. Use a small serrated knife to carefully split each pita round into 2 circles. Brush or drizzle a small amount of olive oil onto the inner surface of the pita bread.
Cut the pita circles into eighths to make 64 triangles. Arrange the pita on a cookie sheet in a single layer. Sprinkle with salt and pepper.
Bake until golden brown, about 10 minutes. Serve warm or allow to cool. note: Pita triangles taste best when eaten on the day they are made but will keep well for a day or two when stored at room temperature in a tightly sealed container. Just be sure to allow to cool completely before storing.
