Source: Martha Stewart Living, July 2007
- 3 whole-wheat pitas (each about 6 inches)
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
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.