I like pita bread. I like pita chips. I don't get why 6 oz of pita chips should cost me more than 5 whole pitas (12 oz.) These are really good chips, and go well with any dip, though I like them with my yogurt hummus or, like I'll do today, with guacamole. I use whole wheat pitas because I like the flavor, but any kind will work.
4 whole pitas
Preheat oven to 425. Cut each pita in half. Split the halves of the pita (like where the pocket would usually be) and spray each side lightly with oil. Cut each piece into 3-4 chip-size triangles.* You will have 12-16 triangular chips from each pita. Spread out onto a baking sheet in one layer. Bake in 425 degree oven on top rack for about 3 minutes. Stir chips around, and bake an additional 2-3 minutes, until brown in spots. VERY important to watch these as they can quickly go from almost-done to burnt.
*If your time is more important to you than uniform chips, bake the large sections and break them up by hand afterwards.