|4 ounces whole wheat pita bread rounds or mini pitas (about two 8-inch pitas or 8 mini pitas)||teaspoon dried rosemary|
|1 tablespoon olive oil||teaspoon flaky or coarse sea salt|
Preheat the oven to 325°F.
Place the pita on a work surface and cut into small two-bite pieces. Arrange in a single layer on two sheet trays.
In a small bowl, mix together the olive oil, rosemary, and salt. Brush the mixture on both sides of the pita pieces. Bake in the oven for 10 to 15 minutes or until the chips are lightly brown and crisp, flipping the chips halfway through. Let cool completely before storing in an airtight container.
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