sharing recipes from one generation to the next
Cut pitas into wedges, separating pocket bread layers.
Lay the pita wedges on oven trays in a single layer, brush with oil ( a good use for parmesan oil ) and sprinkle with dried herbs, sea salt, poppy or sesame seeds.
Bake in a moderately slow oven until crisp, about 10 minutes at 160C.
Store in an airtight container.
Great served with drinks.