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Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds.
Working with 1 round at a time, brush rough side generously with oil and sprinkle with salt. Stack rounds on top of one another, rough side up. Using chef's knife, cut pita stack into 8 wedges. Spread wedges, rough side up and in single layer, on 2 rimmed baking sheets.
Bake until wedges are golden brown and crisp, about 15 minutes, rotating and switching sheets halfway through baking. Let cool before serving. (Pita chips can be stored at room temperature for up to 3 days.)