The flat hearth-baked bread we know as pita has been a staple in Middle Eastern, Mediterranean, and Balkan food cultures for millennia. Not only is it great for sandwiches, but when cut into wedges and re-baked, it’s sturdy enough to carry payloads of hummus, tzatziki, or bean dip without breakage.
Step 1: Preheat the oven to 350°F.
Step 2: Lightly brush each pita on both sides with olive oil. Using a chef’s knife, cut each pita into 6 wedges. Sprinkle the wedges with sesame seeds, tossing to coat both sides.
Step 3: Arrange the pita wedges in a single layer on a rimmed baking sheet. Bake until crisp and lightly browned, 6 to 10 minutes. Let cool on the baking sheet to room temperature; the chips will crisp up. Store leftovers in a reseal-able plastic bag for up to 2 days.
For an Asian twist, brush the pita with toasted sesame oil and sprinkle with black sesame seeds.