Reviewed: Jul. 25, 2008

I would have given this six stars if I could. I loved it. I'm not sure what the chervil is so I ommited it, but it still tasted fantastic!

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Marie Lopez

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Jul. 12, 2008

3 year old and DH like theses alot, I did the recipe as required but did add and extra bit of parmesan cheese to the oil mixture. I used mini pittas and did oil them whole and then cut them. Only problem I would say would be that it might be an idea to cut the pittas in half horizontally as they can be kind thick. And then of course you would need to reduce the cooking time and make sure they don't burn.

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JENNJI


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Reviewed: Jul. 6, 2008

This is great recipe. Alternatively, you may try and toast pita bread in a pop up toaster till brown and then cut into triangles and sprinkle with olive oil, salt and mixed italian herb.

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kanupriya

	Cooking Level: Intermediate
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Reviewed: Jun. 24, 2008

My husband loved these!

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Mary

	Cooking Level: Expert Home Town: Coventry, Connecticut, USA Living In: Grafton, Wisconsin, USA
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Reviewed: Jun. 19, 2008

Crunchy and so good :) it went perfect with the hummus. I am sure that i will make these again. Be careful that you watch them closely, they can burn easily.

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Lena

	Cooking Level: Expert
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Reviewed: May 27, 2008

Easy, yummy, healthier than store-bought, and you can try all sorts of different herb mixtures. I will never look at Pita the same way again. (I didn't have Chervil, so I omitted it, and they were still delicious.)

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Knappthyme

	Cooking Level: Intermediate Home Town: Cupertino, California, USA Living In: Battle Creek, Michigan, USA
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Reviewed: May 24, 2008

These pita chip were by far the best I have ever tasted. They were very flavorful and good, but best when they come right out of the oven! This is definitely a recipe I will make again!

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pretty_in_pink_94

	Cooking Level: Beginning Living In: Richmond, Virginia, USA
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Reviewed: May 1, 2008

Great recipe but I made it even easier: cut pita in half and open/split each into two more. Spray both sides with cooking spray oil then sprinkle rough side with garlic salt and chili powder. Bake for 10 minutes, turning over half way through. Cool and break into chip-sized pieces. Yum!

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isabelsmom

	Home Town: Chicago, Illinois, USA Living In: Pahoa, Hawaii, USA
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Reviewed: Apr. 20, 2008

I changed the spices as most people did, to garlic salt, onion powder, pepper and bit of smoked paprika. Mine took much longer in the oven, something more like 13-15 minutes...but my oven sometimes runs cool. Tasty, much cheaper than store bought, and it allows you to keep out the preservatives and use wheat pitas.

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Jamie


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Reviewed: Apr. 18, 2008

Awesome! I didn't have ANY of these spices, so I used thyme, garlic and sea salt. Still VERY good!

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VAAGEN


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Reviewed: Apr. 12, 2008

My boyfriend and I made these in a variety of seasoning combinations for an art exhibition and they were a great success.

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_BEATRICE_

	Cooking Level: Intermediate
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Reviewed: Apr. 9, 2008

I made these with whole-wheat pita, halved the olive oil, added 1/2 tsp. rosemary, and omitted the chevril. I also separated the two halves of the pita as well. They turned out fantastic! Very tasty with hummus or alone as just a snack.

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pinkgoldfish

	Cooking Level: Beginning
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Reviewed: Apr. 7, 2008

Turned out great - at first they were not getting crispy after 10 minutes in the oven, but they hardened right up after I pulled them out to cool. Thanks!

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VICSONG11

	Cooking Level: Intermediate Home Town: Jacksonville, Florida, USA Living In: Glendale, California, USA
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Reviewed: Apr. 3, 2008

Phenomenal. I subbed cajun seasoning for the chevril to go with spinach dip. Agree with other reviewers that they become tough the next day, but they reheat quite nicely in a 400 degree oven after just a couple minutes.

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iThrowLikeAgirl

	Cooking Level: Expert Living In: Tai Tam, Hong Kong Island, Hong Kong
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Reviewed: Mar. 9, 2008

This recipe is also great substituting parmesan cheese for the herbs.

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EVANSMOM

	Cooking Level: Expert Home Town: Pinckney, Michigan, USA
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Reviewed: Mar. 3, 2008

Who needs dip? These chips are wonderful alone!!!!!!!!!!!! I can't stop eating them.

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dana-dane


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Reviewed: Mar. 1, 2008

I've been making these quite often after I found the recipe. I've served them with white bean dip in the past and today we had them for lunch with tuna salad. I usually only a 1/4 c. olive oil to save on calories. My husband and I love them. Thanks for the great recipe:)

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Autumn Marie

	Cooking Level: Intermediate Living In: Independence, Ohio, USA
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