Toasted Pita Chips

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.

• Ten 6- to 7-inch round pocket pita breads
• 5 to 6 Tbs. extra-virgin olive oil; more to taste
• Kosher or sea salt

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.