How to avoid herbs getting burnt in the oven I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F for 7 min (I got the temperature and the time from an online recipe).

What always happens is that the herb blend gets burnt black and the chips get done perfectly. I tried reducing the time in the oven, but that just results in chewy rather than crispy chips.

I thought I could add the herb blend after the chips get done by sprinkling it on the chips, but it always falls off when I store it.

How can I get the pita bread to become crispy while not burning the herbs?My instinct would be to reduce the temperature of the oven, and bake for longer, but by how much?

Also, I had the oven on the 'Bake' setting instead of 'Broil' would that make a difference?
Add the flavouring later in the cooking process

e.g. For a 7 minute cook; at the 4 minute mark, remove from oven, brush/spray with oil and sprinkle on flavouring (herbs etc), and quickly return to oven to finish cooking

Experiment with the time point, you are trying to crisp the bread, and bake on oil/herb mix

Commercially each flavouring is applied at it's own time point. Salts early, soft herbs and spices later