Given the background description of some cooking related query, summarize the question into a title
One example: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
Solution is here: Tips for grilling duck legs?
Explanation: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query

Now, solve this: 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?
Solution:
How to avoid herbs getting burnt in the oven