We prefer the mild flavor of malt vinegar as well as the coarse texture of kosher salt in this recipe. If you don't have kosher salt, substitute 1/2 teaspoon of table salt.
Preheat oven to 400°.
Split each pita half horizontally and cut each into 6 wedges. Place wedges, cut sides up, on an ungreased baking sheet. Brush vinegar evenly over wedges; sprinkle with kosher salt. Bake at 400° for 11 to 12 minutes or until crisp.
Oxmoor House Healthy Eating Collection