Toasted Pita Chips
From: Fine Cooking MagazineYou'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.
Servings: Yields about 160 chips
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Ingredients
10 6- to 7-inch round pocket pita breads
5 to 6 tablespoons extra-virgin olive oil; more to taste
Kosher or sea salt
Directions
1. Position a rack in the center of the oven and heat the oven to 400 degrees F.
2. 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.
3. Serve warm or at room temperature.
4. Make Ahead: 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 degrees F oven for about 8 minutes.
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