Separate each pita along outside edge, forming single thickness flat disks.
In a small bowl, combine oil, garlic, rosemary and thyme. Lightly brush the rough side of disks with mixture. Cut each disk into 4 wedges.
Arrange wedges in a single layer on baking sheets. Bake for 12 to 15 minutes; halfway through baking, rearrange or rotate baking sheets so wedges toast evenly. Remove from oven and sprinkle with Parmesan cheese and top with paprika while still hot.