Recipes for pita chips tell you to brush them with olive oil first. While oil adds some taste/mouthfeel and is useful if you want salt or other seasonings to adhere to your pita chips, if you're just looking for a crispy version of pita to use as a simple base for some sort of spread, you can skip it. Spreading oil on bread evenly is kind of a pain because bread is porous, and if you're putting cheese or nut butter on your pita chips anyway, oil doesn't really seem worth the additional step.
I preheated the oven to 450 degrees, split a few whole-wheat pocket pitas so that they were single-layer, and cut into wedges. Put on a cookie sheet, bake for about 5 minutes - watching very carefully - and then take them out when they're crisp but not burnt. Let them cool on the sheet. Other recipes suggest longer baking times at cooler temperatures but this seemed fine.
They don't stick to the cookie sheet, and mine didn't need to be flipped halfway through or anything.
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