grated Parmesan (2 ounces)
kosher salt and black pepper
- Heat oven to 400° F. Split the pitas horizontally to make 8 rounds. Brush the insides of the pitas with the oil. Cut the rounds into wedges and divide between 2 baking sheets.
- Sprinkle with the Parmesan, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Bake until golden brown and crisp, 10 to 12 minutes. The chips can be stored at room temperature in an airtight container for up to 1 week.