Homemade Pita Chips

3		to 3 pita bread with pockets store bought or homemade
1  tablespoon		Extra virgin olive oil I used Greek Private Reserve extra virgin olive oil
1  pinch		Kosher Salt
1/4  cup		Seasoning of choice I used a generous sprinkle of Za'atar

Tip: Click on the ingredient links to learn the nutritional information for all the Homemade Pita Chips ingredients. The serving size for any ingredient in Homemade Pita Chips may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the oven to 425 degrees F. And prepare a large sheet pan (do not line with parchment).
Split the pita pockets in half to make single rounds of pita. Place each pita flat on your cutting board and split them in half from the seam with a sharp knife or kitchen shears (you should end up with 2 single rounds of pita). Note: If your pitas are the thick, single-layer kind, you can skip this step as you can't split them.
Brush with extra virgin olive oil & Season. Brush the pita rounds with extra virgin olive oil and season with kosher salt and za'atar (do this on both sides).
Cut into triangles. Using a knife or a pair of kitchen shears again, cut each round of pita into 8 triangles.
Bake! Arrange the pita triangles on the prepared sheet pan. Bake anywhere from 5 to 10 minutes, checking occasionally to turn over the pita triangles that have gained color, until you have pita chips that are crispy and golden brown to your liking.