4 8-inch whole wheat (or regular) pita breads, cut into wedges
1/4 c olive oil
1 tsp salt
1. Using a kitchen shears, cut around the outside of each pita bread to separate it into two rounds*. Brush the rough (inside) side of each pita with oil and sprinkle with salt. Stack up all the pita rounds and cut the stack into six pieces. (Sixths)
2. Adjust the oven rack to the upper-middle and lower-middle position and heat oven to 350. Spread pita triangles smooth-side down over 2 rimmed baking sheets.
3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove 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, about 6 minutes longer. Remove baking sheets from oven and cool the chips before serving.