Use any Pita you’d like, white, whole or multigrain in any amount you’d like. If pita bread is a pocket pita, split each pita into two layers if you’d like. If you’re brushing with olive oil, and mixing the spices in, you’ll want about 1/4 cup of oil for a package of pita.
Preheat oven to 400 degrees F.
Stack several pitas together at a time and cut each stack in half and cut each half into three to four wedges.
Arrange the pita wedges on a large baking sheet or two, depending on how many you wish to make. The cut wedges of three pitas will usually take up a sheet tray, depending on the size of the pitas and the size of the tray.
There are several options for preparing the pitas:
Bake for five to six minutes, or until toasted and golden in color. Watch closely at the end, taking care to check the bottoms of a few of the chips to make sure they aren’t burning. If desired, burn over and bake a minute or two longer.
Keywords: Appetizer, Bread, Cheese, Greek, leftover bread, pita, Middle Eastern, Pita Chips