Pre-heat oven to 200 degrees. Lightly brush one side of the pita bread with extra virgin olive oil and lightly salt. Cut into 1/8 triangles and place on sheet tray and bake until crispy, about 1 hour. If in a rush, you can raise heat and toast faster for warm pita, the pita will not be as crunchy. Meanwhile, in a cast iron skillet coated lightly with oil, add the garlic chives and season and let be until they blacken, or dark brown. Pull the garlic chives off the heat and allow to cool slightly. In a bowl combine jalapeno, Greek yogurt lemon zest. When cool, mix in the garlic chives. Check for seasoning and serve with pita chips.