Baked Pita Triangles, Tortilla Chips, or Croutons

The same technique works perfectly for pita, tortillas, and croutons—and all are infinitely preferable to what comes in a package. Skip the oil if you like, though it not only adds flavor but also helps the seasonings stick. I often dust these with chili or curry powder and plenty of freshly ground black pepper, but use whatever spices you like.

If you’re using pocket pita bread, split each piece into two circles first; these will be thinner and take less time to cook—but watch them carefully, as they burn easily.

2 or 3 whole wheat pitas, 8 small corn tortillas, or 1 whole grain baguette

Olive oil as needed (optional)

Salt

Freshly ground black pepper (optional)

1 Heat the oven to 450°F. Cut the pita or tortillas into 6 or 8 triangles, or cut the bread into ½-inch slices or cubes. Put the pieces on 1 or 2 rimmed baking sheets; it’s OK if they’re close but not overlapping. Bake, undisturbed, until the bread begins to turn golden, about 15 minutes. Drizzle, brush, or spray with olive oil if you like.

2 Turn the slices over, add more olive oil if you’re using it, and continue baking until they’re the desired color, anywhere from 5 to 15 minutes. Sprinkle with salt and pepper—or other seasoning—as you like. Serve immediately with hummus or salsa, or alongside soup or salad (or tossed in salad). Or store in an airtight container; these will stay crunchy for up to a week.