We used a thicker-style pita bread for this recipe, which makes sturdy chips that are easy to dip.
Split each pita round horizontally into 2 rounds; stack rounds, and cut into 6 wedges to make 72 triangles. Arrange triangles on baking sheets.
Stir together butter and pepper. Brush mixture evenly over split sides of pita triangles. Sprinkle evenly with benne seeds and salt.
Bake at 375° for 10 to 13 minutes or until golden.
Note: For testing purposes only, we used Toufayan Pita Bread. Triangles may be made up to a day ahead. Store in zip-top plastic freezer bags until ready to serve.
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