Loc: Maine (IBS-A stable since July '05!)
What I typically do is split the pita so it's in a single layer, and then cut it in wedges or tear it into smaller pieces. Then I lay them out on a cookie sheet and bake them at a low-ish temperature - maybe 300 - till they're dry and crisp but not browning much. They'll also crisp up even more as they cool.
If you like, before you stick them in the oven, you can also spray them *lightly* with cooking spray and sprinkle them with seasonings of choice - sometimes I do a little garlic salt.