Preheat oven to 350°F.

Stack up the pita bread and cut into half, then cut each half into half and then half again, yielding a total of 8 stacks of wedges.

Lay the wedges out in a single layer on a baking sheet and spray with extra virgin olive oil. Sprinkle generously with granulated garlic and grated Parmesan cheese. If desired, sprinkle lightly with kosher or sea salt. Bake for 10-16 minutes, checking frequently to make sure the pita is not darkening too much. Take the crisps from the oven when they are deep golden brown and the Parmesan cheese has toasted to golden brown. They will continue to crisp as they cool. Cool completely before transferring to an airtight container to store.

Store at room temperature for up to 5 days. If they begin to soften, they can be re-crisped in a 350°F oven for a few minutes, or in a dehydrator.