Reviewed: Nov. 23, 2011

These are great chips. A little too thick for us, so here is what I did.... I used the tip of a very sharp knife to poke the pita around the edges. I then peeled the pita into 2 thin rounds. I brushed the insides with oil and seasoned with kosher salt (and whatever seasonings you choose). Then I flipped the rounds over and brushed the outsides. I was able to get 4 rounds (2 whole pita breads) per cookie sheet. I baked at 400 degrees for 10 minutes, turned over and baked for another 7 minutes. I have insulated cookies sheet, so it always takes longer to bake things. I will make these again! Thanks for sharing your recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

runningmama

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

I used whole wheat pita pockets I grabbed off the clearance rack. This did need a little more oil and I used garlic powder instead of garlic salt, only because I didn't want them too salty. I only had a piece (I'm watching my carbs) but the kids absolutely loved them--we had a "dippable dinner" night with tzatziki sauce and greek meatballs. I'll make them again only I think I'll use fresh garlic next time.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 27, 2011

These turned out great. I only used kosher salt, garlic powder and paprika and didn't find the need to add garlic salt as well. 15 minutes was the perfect time for them to be crispy in my oven.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Sep. 30, 2011

So easy and so much cheaper than buying the chips. Plus you can season any way you want. Thank you,

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelley

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Isabella, Missouri, USA

Reviewed: Sep. 25, 2011

I absolutely love pita chips, especially this recipe. But i would add a little paprika on the chips, just to give some flavor! ;)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

recipe_chic

Reviewed: Sep. 13, 2011

These turned out well. However, I really don't think, at least for our tatses that the garlic salt was needed. The kosher salt and garlic powder were plenty. Thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MATTSBELLY

Cooking Level: Intermediate

Reviewed: Sep. 9, 2011

Very tasty and very easy to make

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KaliJ

Reviewed: Jul. 25, 2011

Awesome...delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

healthycagirl

Reviewed: Jul. 23, 2011

Decided pita was too expensive! Tried this with corn tortillas. You get corn chips for about 50 cents/pound and they don't have MSG on them. Way good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PastorJim

Cooking Level: Expert

Home Town: Clinton, Missouri, USA

Living In: Flippin, Arkansas, USA

Reviewed: Jul. 14, 2011

These were good and very easy to make. Next time I think I will eliminate the garlic salt and maybe add some parmesan cheese. Since I split my pitas through the pocket first (made them thinner)I had to decrease the amount of bake time considerably (to approx 7 mins)and I did have to watch them closely, as they do burn quickly. Very crispy and delicious! Thanks for sharing this recipe!

Was this review helpful? [ YES ]
4 users found this review helpful