3 lg. pita bread rounds or 6 (7 inch) flour tortillas
1/2 c. butter, melted
1/4 c. snipped parsley or 1 tbsp. dried parsley flakes
1 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. grated Parmesan or Romano cheese

If using pita bread, separate into halves, forming 2 round single layers.

In a small mixing bowl stir together the butter, parsley, oregano, garlic powder and onion powder. Brush a scant tablespoon of the mixture on the rough side of each pita half or on 1 side of each tortilla. Sprinkle 2 teaspoons of the cheese atop each pita round or tortilla. Cut each into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets.

Bake in a 350 degree oven for 12 to 15 minutes or until crisp and golden brown. Serve warm or at room temperature. Makes 36 crisps, about 10 servings.

For 30 servings: Triple ingredients.