Whisk together the olive oil, oregano, and lemon juice. Set aside.
Cut each pita into 8 wedges (cut in half, then half again, then half again).
Lay the wedges out in one layer on a baking tray lined with baking paper. Then ‘paint’ each one generously with the olive oil mixture (use a pastry brush). Flip over, and paint on the other side as well.
Bake for 10 – 15 minutes, or until the chips are golden brown.
Adapted from this recipe (Epicure). Some say that pita chips will keep for up to 5 days in an air-tight container. I find that they are best eaten on the day they’re made, but you can do your own experiment with this if you like!