Pita Chips

First came the salsa. Now come the chips. This is a general, all-purpose way to make pita chips. You can use them for pita nachos, to dip in things, in salads or for whatever your imagination tells you they'd be great with. Feel free to add any spices you like. I made mine intentionally un-spiced because I knew I would want to use some (all?) of them for nachos, and the salsa has a lot of flavour that I didn't want the chips to compete with. Hope you enjoy!

4 small-to-medium pitas, cut into eighths or sixths, depending on how big you like your nachos (I cut them into triangles, basically)
2 tablespoons olive oil
2 teaspoons salt (you can reduce it if you're a low salt kind of person)

Preheat oven to 400F. Brush the pita with oil and sprinkle salt all over it. Put on a baking sheet (you can put either parchment down on it, or you can use a silpat) and bake 5-7 minutes.


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