Name: Salt and Olive Oil Pita Chips
Total time: 55 min
Ingredients: 4 (8-inch) pita breads; 1/2 cup extra-virgin olive oil; 1 teaspoon kosher salt

Why This Recipe Works

Store-bought pita chips are fine, but the homemade version is even better, and surprisingly easy. First, we separate each 8-inch pita into its two component layers. We season the split rounds with olive oil and salt before stacking them and cutting them into wedges—much easier than seasoning each individual chip. They’re perfectly cooked after only about 15 minutes in the oven, and luckily, we found that flipping the chips was unnecessary—they bake up evenly crisp and flavorful as is.

Before You Begin

Use whole-wheat pita bread, if you like. You can also substitute vegetable oil for the olive oil.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds.

Working with 1 round at a time, brush cut side generously with oil and sprinkle with salt. Stack rounds on top of one another, cut side up, as you go. Using chef’s knife, cut pita stack into 8 wedges. Spread wedges, cut side up and in single layer, on 2 rimmed baking sheets. Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving.