4 'pocket style' pita breads 4-5 tablespoons olive oil (or you could use a flavoured oil such as chilli oil) salt and pepper or any dried herb or spice (experiment to discover what works and which you love)
Preheat the oven to 200°C/180°C Fan/400°F (gas mark 6) and line 2 rimmed baking trays with parchment.
Prepare the bread - For each bread, place it flat on a board and split it in half with a sharp knife, so that you have two rounds - each a single layer. You may find it easier to give the breads a minute or so in the toaster, so that they puff up, before you split them in half.
Cut the bread - Take some scissors (I find it easier than with a knife) and cut the rounds into your chosen shape and size. I always cut each half into 4 strips, but this may vary depending on the size of your breads. You can also cut into triangles as you would cut a pizza. Arrange the pieces on your prepared baking trays.
Add the oil - Use a pastry brush and cover each piece thoroughly with oil (the aim is to roughly coat each strip rather than drenching it). If you are in a rush, roughly drizzling the oil over the strips is good enough (+ you can use a brush to spread the drizzled oil around a little bit if necessary).
Add your flavourings - Sprinkle the oiled strips with salt and pepper or your chosen herbs and spices. Do a few in each of a selection of different flavours if you wish.
Bake in the oven - Bake in the oven for 7-8 mins or until the crisps are golden brown.
Allow the crisps to cool - Let the crisps cool completely when they come out of the oven and remember not to cover them until they are cold. This is key. They get more crispy as they cool too. Store in an airtight container at room temperature for 2-3 days.
Make more than you think you will use. Let me repeat that. Make more than you think you will use. They are ALWAYS inhaled within 12 hours - straight from the box. This is good stuff.