Preheat oven to 350 degrees F. In a small skillet, combine cumin seeds, mustard seeds, and caraway seeds. Cook over low heat for 2 to 4 minutes or until seeds are fragrant and toasted, stirring occasionally. Set aside.

Cut pita bread rounds into eight wedges each. Spread half of the wedges in a 15x10x1-inch baking pan. Brush wedges with half of the melted butter. Sprinkle with half of the toasted seeds, pressing seeds gently into wedges. Bake for 8 to 10 minutes or until crisp. Repeat with remaining pita wedges, melted butter, and seeds. Makes 32 crisps.

Make-Ahead Tip: Prepare and bake seeded crisps as directed; transfer to a wire rack to cool. Place crisps in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen crisps at room temperature.