These are incredibly easy to make and are perfect with dips or as an accompaniment to soup. They look gourmet, so they would be great so serve to guests (try them with the Red Pepper Puree) — but they’re so simple that you could just make them for yourself.
Salt (sea salt if you have it)
Preheat the oven to 375F/190C. Carefully separate the two halves of the pita bread, then cut into triangles. The size of the triangles is up to you.
Spread the triangles on a baking sheet (don’t let them overlap). Drizzle a touch of olive oil on each one, then spread the oil around with the back of a spoon. Sprinkle with salt, freshly ground pepper, and oregano, and bake until lightly toasted.