Preheat oven to 375°F. Cut each tortilla into fourths. Place on a cookie sheet covered with a Silpat* and lightly spray each chip with water. Sprinkle with herbs or salt-free seasonings, if desired. Bake for 10 minutes. Turn chips over and lightly spray again with water. Bake another 8-10 minutes until crisp. You can also do this with whole-wheat pita, but it would not be gluten-free.

*A Silpat is a non-stick Silicone Baking mat. Nothing sticks to it and you can reuse. If you don’t have one you can use parchment paper.