12 small pita rounds (or 4 whole wheat pitas)
1 T olive oil
1 T chopped rosemary
fine sea salt
1. Preheat the oven to 325 degrees.
2. Cut the small pita rounds into halves. (If using regular-sized pitas, cut each pita pocket in half and then into six wedges.)
3. Place the cut pita wedges into a bowl. Add in the olive oil and rosemary. Season liberally with the fine sea salt. Toss to combine the ingredients.
4. Spread the pita wedges onto a baking sheet. Bake for 20-30 minutes, or until the wedges are slightly browned and crispy.
5. Cool on a wire rack.