I just make mine with my homemade pita or the storebought stuff. I know someone just asked this question too, in the last week or so, so it must be something in the air. LOL

Anyway, I just split the pita into two rounds and cut the rounds into wedges, then brush with olive oil and sprinkle with salt or herbs or parmesant or whatever I like. An oil mister would be faster, probably, or you wouldn't have to put anything on them.

Put them in the oven at 400F until they toast and they go quickly from "not toasted" to "charcoal" so watch them carefully.

I do the same thing with whole wheat tortillas, equally yummy.

Annie

I've had this recipe saved to make! Sure sounds good!

Pesto Pita
1 whole pita bread (6 inches)
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese
Directions:
Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges.
Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until crisp. Serve warm. Yield: 2 servings.

I make them to serve with the tuna pate.

Just cut the pita into wedges, separate them, brush with melted butter (I think the flavour is better with butter than oil) and place on a cookie sheet lined with parchment and bake in a 350°F oven until golden and crisp. You can change these up a little, depending on what you are serving them with. If you want them to have a garlic flavour add a little garlic to the melted butter.

ann, seeing your picture makes me think I'll separate mine next time .

one idea to process the chips more quickly... spray with butter flavored pam after cutting the pita into pieces. I do this with anything I am reheating that needs a crispier texture to it. :) (now I feel like Lou, giving hints)

Many thanks to one and all. Can hardly wait to make them.

If you use spices you may not want to use the Pam as they don't stick to the pitas:(. It works much better if you brush with oil or butter and then apply spices. For plain chips I would use the spray though.

I have a neighbor who makes them and separates them like Ann T and she tops them with sesame seeds before baking. Not sure if she uses butter or olive oil. They're great with dips.

seagrass

I always separate the pitas.....that's what they do in Greek restraunts.
Actually the pam makes the spices stick very well to the pitas. If I am in a tearing hurry I spray the chips with butter flavored baking spray and sprinkle with dried dill weed and a touch of garlic powder.