Preheat oven to 400 degrees F.

Stack several pitas together at a time and cut each stack in half and cut each half into three to four wedges.

Arrange the pita wedges on a large baking sheet or two, depending on how many you wish to make. The cut wedges of three pitas will usually take up a sheet tray, depending on the size of the pitas and the size of the tray.

There are several options for preparing the pitas:

• Lay the pitas out on your sheet tray(s). Spray the Pita fairly heavily with a cooking spray, preferably olive oil. Sprinkle with spices, herbs or herb mix of your choice. Add salt if it’s not included in your blend either before or after baking.
• Lay the pitas out on your sheet tray(s). Brush the Pita fairly heavily with olive oil. Sprinkle with spices, herbs or herb mix of your choice. Add salt if it’s not included in your blend either before or after baking. Alternatively, add the spices and/or herbs and or/salt to the olive oil and use it to brush the pitas, again adding salt either before or after baking it not already included in the olive oil mixture. You may need to really work with the spices at the bottom of the bowl, dabbing them on.
• Drizzle two to four tablespoons olive oil (depending on how many you are making) over the Pita, toss and spread out, then sprinkle with spices or herbs. Again, add salt before or after baking.

Bake for five to six minutes, or until toasted and golden in color. Watch closely at the end, taking care to check the bottoms of a few of the chips to make sure they aren’t burning. If desired, burn over and bake a minute or two longer.