Preheat oven to 400°F. Mix 1/4 cup of the olive oil with the cumin and paprika in a small bowl. Split each pita bread horizontally into 2 rounds and brush the rough sides with equal amounts of the oil mixture. Cut the rounds into small triangles and arrange in 1 flat layer on a large baking sheet. Bake until golden and crisp, about 5 minutes. Sprinkle with salt when just out of the oven. Serve with your favorite dip or spread.

Southwest bean dip: Heat the oil in a large skillet over high heat until hot. Add the garlic, pepper and onion, turn down the heat to moderately low and cook until the vegetables are softened, about 5 minutes. Add the cumin and cayenne and cook, stirring, for 1 minute more.

Blend the beans, lime juice, coriander, salt and water in a food processor until smooth, adding more water if necessary to achieve the desired consistency. Add the vegetable mixture and pulse until just combined. Serve with baked pita crisps.