1. Cut pitas into quarters. Separate the top and bottom pieces. Place on baking sheet in a single layer, without overlapping if possible. Lightly brush with olive oil and sprinkle evenly with green onion, basil, salt and pepper.
2. Bake in preheated oven for 8 to 12 minutes or until light brown and crisp. Let cool on pan for 5 minutes before serving or storing (see Notes).
Variation: Use 1 tsp (5 ml) garlic salt instead of sea salt, flavored oils instead of olive oil or any herb of your choice instead of basil, following the proportions in this recipe.
Pitas vary in thickness; some have sides that are twice as thick as others. If this is the case, remove thin chips from the pan with a metal spatula as they are done, leaving the thicker ones to cook longer.
In many locations, green onions are known as scallions.
These chips can be stored in an airtight container for up to 1 week.