Baked Rosemary Pita Chips

Preheat the oven to 375 F.

With kitchen scissors, cut each pita into 8 wedges, and then separate the two sides of the pita so that you have 16 pita wedges from each pita bread. Place the olive oil in a large bowl, and then add the pita pieces and use your hands to toss the pitas with the olive oil, rubbing it into both sides of the pita pieces until all the pieces are lightly coated.

Spread the pita triangles on a baking sheet and sprinkle with the rosemary and kosher salt. Bake for 12-15 minutes or until crispy and lightly browned. Remove from oven. Allow to cool completely before storing in an airtight container at room temperature for 3-5 days.