Slice the wholemeal pita breads into strips and place on a large baking tray. Drizzle over the oil, then sprinkle on the paprika, cumin, salt and pepper. Use your hands to toss everything together and then spread it all out into one layer. Place in the oven to cook for 5-8 minutes - until the pita chips are golden brown (keep an eye on them after 4 minutes to ensure they don't burn).
Whilst the pita chip nachos are cooking, make the salsa verde. Place all of the salsa verde ingredients into a food processor or mini chopper and pulse until chopped finely. You'll probably have to scrape down the sides a couple of times to get it to come together. If it looks very dry add a tbsp of cold water (but no more, or the salsa verde will make the nachos soggy).
When the nachos are cooked, take them out of the oven and leave to cool. Then pile them in a shallow bowl. Dot half of the salsa verde on top, then mix 1 tbsp of the creme fraiche with the remaining salsa verde and dot that on top.
Spoon on the remaining creme fraiche, then top with grated cheese and cherry tomatoes before serving.