Raggedy edges and funky shape give these pita chips a little oomph.
Heat the oven to 350° F.
Split 2 rounds of whole wheat pita bread (the pocket kind, not the flat kind) into top and bottom rounds. Tear the rounds into rough, chip-size pieces and spread them out on a baking sheet. Pour a little olive oil into one palm then rub your palms together. Toss the pita chips gently (play nice!) to lightly coat them with oil. Spread them out again.
Bake 10 minutes. Stir and turn the chips with a fork so they finish baking evenly. Bake until crisp, about 4 more minutes. Cool before serving.