Ingredients
3 whole-wheat pitas (each about 6 inches)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
Preparation
Preheat oven to 375. Split pitas horizontally. Brush interiors with oil, and season with salt and pepper. Cut each pita half into 4 to 6 wedges. Arrange in a single layer on a rimmed baking sheet. Bake until golden and crisp, 10 to 12 minutes. Let cool. Pita crisps can be stored in an airtight container for up to 3 days.
