1. Separate each pita into 2 rounds. Cut each round into 4 wedges. Arrange in a single layer on ungreased baking sheets. Coat with olive oil cooking spray, and sprinkle evenly with 1 1/2 tsp. kosher salt.

2. Bake at 350° for 12 to 15 minutes or until golden and crisp.

Note: For testing purposes only, we use Toufayan Mini Pitettes.