ON THE SIDE: Pita Chips
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of four 8-inch pita breads to yield 8 rounds; cut each round into 6 wedges. Spread pita wedges, smooth side down, on 2 rimmed baking sheets. Brush tops of wedges lightly with ΒΌ cup extra-virgin olive oil and sprinkle with 2 teaspoons salt. Bake until wedges are crisp, about 12 minutes, rotating sheets and flipping wedges halfway through baking. Let pita chips cool before serving. (Makes 48 chips.)