Preheat oven to 375 F / 190 C / gas mark 5. Line a baking sheet with parchment paper or a Silpat mat.
In a small bowl, combine olive oil and seasonings. Brush both sides of each pita bread with seasoned oil mixture. Sprinkle the top with seeds, if using.
Cut pita rounds into 8 wedges each and arrange them in a single layer on the baking sheet. Make sure they don't overlap.
Bake for 7-10 minutes, watching closely. Remove from the oven when their edges begin to turn golden brown and cool on a wire rack.
Store in an air-tight container up to a week. For longer storage, you can freeze them then transfer the chips straight from the freezer to a baking mat. Re-crisp them in a 350 F / 190 C oven for 2-3 minutes.