Step 1 Heat oil, paprika, dash cayenne pepper, garlic and salt in small pan over medium heat until garlic is fragrant but not browned, about 2 minutes. Pour oil through strainer, pressing on garlic to release all of oil. Discard garlic.
Step 2 Brush rough side of pita halves with olive oil mixture. Use kitchen shears to cut each half into 3 wedges (18 wedges total). Arrange wedges, seasoned side up and in single layer, on a baking sheet.
Step 3Bake at 400 degrees until browned and crisp, about 6 minutes. Cool completely on wire rack. (Crisps can be made up to 2 weeks ahead, stored in airtight container at room temperature.)