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1
Preheat oven to 375 degrees Fahrenheit
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2
Using a cutting board, use kitchen scissors or a knife to cut all 4 pita rounds into 8 wedges.
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3
Separate each wedge into two pieces. If they don't separate easily, just turn on their side and cut.
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4
Prepare a cookie sheet by placing your pita chips on the pan and then drizzle olive oil over all the pita slices. Using your hands, make sure that all of your pita slices are coated well with the olive oil. They will toast better if evening coated with the oil.
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5
Sprinkle the sea salt on the pita bread pieces so that salt is evenly coated on the side facing up.
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6
Sprinkle the rosemary on the pita bread pieces.
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7
Make sure the pita slices are evenly spread on the cookie sheet.
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8
Place in the oven and set the timer for 12 minutes. Oven temps will vary according to elevation, temperature outside, location. At 12 minutes, if the pita's don't seem crisp and crunchy and slightly brown, let them go another 1 to 3 minutes.
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9
When lightly toasted, remove the pita chips from the oven. You may wish to sprinkle a little more sea salt to taste, but this is optional. Let cool.
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10
When cooled, place the chips in a air tight container or ziplock plastic bag.
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11
Serve with hummus or your favorite dip. Watch these little gems disappear.
