Salt And Vinegar Pita Chips

• 3 thin pita breads (about 3 oz)
• 2 tablespoons aged balsamic vinegar
• 2 tablespoons water
• 3 tablespoons extra virgin olive oil
• 1/2 tablespoon dry rosemary, crushed
• Maldon salt, or coarse sea salt

1. Preheat the oven to 400u0b0F.
2. In a small bowl mix the balsamic vinegar with water. In another small bowl, mix the olive oil with rosemary.
3. Cut each pita in half crosswise. Cut each half into 5-6 wedges.
4. Place the wedges on a baking sheet, cut side up. Brush each slice with vinegar, and then with olive oil. Sprinkle generously with salt.
5. Bake for about 12 minutes. The wedges should be golden brown around the edges, and most of the pieces should feel dry to the touch.
6. Remove the pitas from the oven and leave them on the baking sheet for about 5 to 10 minutes. Remove the pitas from the baking sheet, let them cool completely and serve.

thin pita breads, aged balsamic vinegar, water, extra virgin olive oil, rosemary, salt

Taken from food52.com/recipes/21810-salt-and-vinegar-pita-chips (may not work)