Pre-heat oven to 400F degrees. Spray a large baking sheet with cooking oil and set aside.

Place pita rounds on top of each other, maybe 2-3 at a time and cut into triangles. First slice the pita rounds in half, then each half get’s sliced in half again, and again once more. There will be 8 triangles in total per pita round. Proceed until you are done slicing the pita bread into triangles (see image above).

In a small glass bowl combine the olive oil, paprika, and onion powder. Brush this oil mix on both sides of the pita bread and place seasoned pita on prepared baking sheet. Sprinkle with sea salt to taste.

Bake for 10-12 minutes turning sides half way through.

Meanwhile slice a whole pomegranate in half, turn cut side down over a bowl and hit the back side with a wooden spoon or heavy utensils. The seeds will easily fall out (see image above)

When ready to serve arrange pita chips on a serving dish, top with feta cheese and pomegranate seeds, fresh rosemary and serve alongside a delicious bowl of creamy hummus.