Given the background description of some cooking related query, summarize the question into a title

Q: Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do something to the texture of the tomato that makes the peel a problem?

A: Why peel tomatoes?
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Q: Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around.Both varieties have a lot of starch, but I don't know if it's the same starch. Is it?

A: Are sushi rice and arborio rice valid substitutes of each other?
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Q: I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F for 7 min (I got the temperature and the time from an online recipe).What always happens is that the herb blend gets burnt black and the chips get done perfectly. I tried reducing the time in the oven, but that just results in chewy rather than crispy chips.I thought I could add the herb blend after the chips get done by sprinkling it on the chips, but it always falls off when I store it.How can I get the pita bread to become crispy while not burning the herbs?My instinct would be to reduce the temperature of the oven, and bake for longer, but by how much?Also, I had the oven on the 'Bake' setting instead of 'Broil' would that make a difference?

A:
How to avoid herbs getting burnt in the oven
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