Preheat oven to 375°F (190°C). Stir oil with onion and garlic. Toss with pita chips. Arrange in single layer on 2 parchment paper-lined baking sheets. Sprinkle with poppy seeds, sesame seeds, caraway seeds and salt.
Bake 11 to 12 min. -- switching placement on oven racks half-way through baking -- or until golden brown and crisp. Cool completely. Store in airtight container up to 2 days.
For lime-chili pita chips, top with lime zest, ancho chili powder, ground cumin, dried oregano and salt.