Preheat oven to 400° F.
Separate each pita pocket bread into 2 rounds and place on a cutting board. Lightly brush inner sides with olive oil, then sprinkle with Parmesan cheese and garlic powder.
Cut each of the 4 rounds in half, then repeat twice to make 8 wedges (32 total).
Arrange cheese-side up in a single layer on a baking sheet. Bake for 7 to 8 minutes until pita is browned. Watch to make sure cheese does not burn!
Remove from pan and let cool completely. Enjoy as a snack with dips, Greek olives, or alone.
Note: A similar approach can be taken with pitas without pockets, flatbread, or Indian naan. With thicker bread, allow for a little extra baking time. Result may be chewier than with the split pita bread described here, but still delicious.
Serving: 8 pita crisps