Name: Basic Pita Chips
Total time: PLACEHOLDER
Ingredients: 4 pita breads (8-inch), cut into wedges (see illustration below); olive oil from mister; 1 teaspoon table salt

Yield

Serves 8 (Makes 48 chips)

Ingredients

4 pita breads (8-inch), cut into wedges (see illustration below)

olive oil from mister

1 teaspoon table salt

Test Kitchen Techniques

Ingredients

4 pita breads (8-inch), cut into wedges (see illustration below)

olive oil from mister

1 teaspoon table salt

Test Kitchen Techniques

Ingredients

4 pita breads (8-inch), cut into wedges (see illustration below)

olive oil from mister

1 teaspoon table salt

Test Kitchen Techniques

Before You Begin

An oil mister or olive oil spray is a quick and easy way to evenly coat the chips with a fine spray of oil.
This recipe was published in our cookbook The Best Light Recipe.

Instructions

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.

Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and cool the chips before serving. (The chips can be held in an airtight container for up to 3 days. If necessary, briefly re-crisp in a 350-degree oven for a few minutes before serving.)