UPDATE: Yeah so these were actually really hard. I think the long cooking time was the killer. BUT! I cut up the less-hard ones and brushed olive oil on them and sprinkled with salt and baked at 375 for about 10 minutes (longer if pita is soft, presumably) and they came out crispy and delicious! People enjoyed them. Very crunchy. Not sure it's worth it to make fresh pita just to turn it into chips, but as a saving grace for hard pita they were great!
Num! This recipe is real good. Used 1 cup of whole wheat and they were very nice indeed. Not sure why they're supposed to be baked so long; other sites recommend a baking time of ~3 minutes, and these were certainly a little hard, more pita chip-y than put-falafel-in-me soft and pillowy. But they puffed up beautifully! Such a marvelous mystery. And tasty too :)
TO FIND: "Moosewood Cookbook," by Mollie Katzen, pg. 113
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