Pita chips are one of those things that are absolutely always better when homemade. Not only are they not loaded with additives and preservatives, they aren’t heavily salted or deep-fried, and are totally fresh! They are so incredibly easy to make, but keep one thing in mind: you’ll never have enough! I always double or triple my recipe, and use a number of different seasonings and spices on top. Serve with dips or spreads in the Mezza section (see pages 10–28), with Salatas (Salads, see pages 32–49), and Shawraba (Soups and Stews, see pages 52–69). 
MAKES 80 PITA PIECES
6 loaves pocket pita bread (about 6-inch loaves), at room temperature
½ cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons sea salt
Preheat the oven to 450°F.
Split each loaf of bread into equal halves, using a small paring knife to make the initial slit and then tearing gently with your hands. Layer the two halves on top of one another and slice in half. Slice into 8 wedgelike pieces similar to a pizza or pie; you should have 16 pita pieces per loaf (8 per half).
Brush 2 tablespoons of the olive oil onto the bottom of a large baking sheet and arrange 20 pita pieces in one even layer on the pan. Drizzle 2 tablespoons of olive oil over the pieces, distributing it evenly, and season with 1 teaspoon of the salt. Bake for 12 to 15 minutes in the preheated oven until the pieces are visibly crispy, crunchy, and light golden brown. Remove from the oven and transfer to a cooling rack.
Repeat with the remaining pita pieces, working in batches of 20, using 2 tablespoons of olive oil and 1 teaspoon of sea salt each time. Once the pieces have baked and cooled, store them in a large sealable bag or container.
Variations 
Pita Chip Seasonings
Sprinkle spices evenly on the pita pieces prior to baking.
Sumac & Sesame Seeds: 2 tablespoons of each
Zesty Zaatar: 2 tablespoons zaatar (here)
Smoky: 2 tablespoons Aleppo pepper and 1 tablespoon smoked paprika
Sweet & Spicy: 2 tablespoons crushed red pepper flakes, 1 tablespoon cayenne pepper, and 1 tablespoon sweet paprika
Garlic & Fresh Herb: 2 tablespoons each of minced garlic, parsley, mint, and chives.
