Heat the oven to 400 degrees and line two baking sheets with parchment paper.

Split each pita bread into two rounds, then cut each round into eight triangles.

Whisk the olive oil, Parmesan, rosemary, and salt in a large bowl until the mixture is well combined.

Toss the pita triangles in the oil mixture until every piece is thoroughly and evenly coated.

Arrange the triangles in a single layer on the prepared baking sheets — overcrowding will cause the pitas to steam rather than crisp.

Bake until the chips are golden brown and brittle, about 12 to 15 minutes, rotating the sheets halfway through to ensure even browning.

Serve warm or at room temperature, ideally with hummus or a creamy dip.