Reviewed: Nov. 2, 2009

A simple alternative if you cant get Pita, or if its overpriced, as it is, where I live. I substituted Pita bread with regular sliced bread. I used a rolling pin to roll it flat, brushed both sides with the olive oil mix and baked it - turned out better than when I last did it with Pita as the bread turned out uniformly thick. Good, cheap, tasty option!

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merlionyawn

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Reviewed: Oct. 8, 2009

Like several other reviewers, I used Olive Oil Pam to save time. For toppings, I only used a little sea salt and Italian seasoning - that's it! Baked at 350 for 8 minutes, turn and bake another 8 minutes. Very crispy. I had tried baking as specified in the recipe but they came out kind of chewy, not really what I was looking for. Be sure to separate halves of the pitas after cutting. It's wonderful with home made hummus.

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Dakota01

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Edgewood, Kentucky, USA

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Reviewed: Sep. 25, 2009

I've been looking for a recipe to make my own pita chips and found this one! It's great but like most of the others I do make changes. In addition to salt and just a small grinding of pepper, I also add garlic salt, garlic powder and fresh crushed garlic. I guess I love garlic and they smell delicious baking too!

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chow mein

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Reviewed: Sep. 20, 2009

loved these

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beau

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Reviewed: Sep. 20, 2009

So easy, and so great! I throw some in the oven while cooking to have as an appetizer. It goes great with the Artichoke & Spinach Dip Restaurant Style recipe on AllRecipes, or even the triangles of Laughing Cow cheese.

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MPWhiteside

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Reviewed: Sep. 14, 2009

Really good and really easy! I omitted the chevil because I didn't have any. Mine took exactly 7 minutes to cook. Great for dips or to dip into soup as well.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

Used this as a base recipe for cinnamon sugar pita chips. Used leftovers from homemade pita (Peppy's pita bread), double quartered pita bread, lightly covered with olive oil (about 2 tbsp for 2 pita), heavy on the cinnamon and sugar and a touch of salt. Baked at 350 for about 7 minutes. REsults: crunchy and slightly chewy sweet/salty bites. Thanks!

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Jacqueline Hanson

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Reviewed: Sep. 4, 2009

These pita chips are much better than the store bought pita chips, plus they're very easy to make! I followed the recipe exactly and was very pleased. I served mine with homemade hummus and they were great together. Happy cooking!

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Tracy M.

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Reviewed: Sep. 1, 2009

Finally, a great pita chip recipe. I used cooking spray instead of olive oil and it worked beautifully.

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dwrichey

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Reviewed: Aug. 28, 2009

These were very good-- I served them with the dill/feta/garlic cheese spread (the recipe was from this site, also) and they were a hit! Thank you.

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slcgirl3

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2009

These were very tasty. As others have noted, the recipe doesn't clarify if you cut the pita in half lengthwise, and then cut into 8 pieces. I cut the pita itself in half and then 4 pieces each half, so I had double-sided pita chips. As others said, you'll want to cook for 15 minutes, turning once, to get crispy chips. HOWEVER, I think I would have preferred the thinner chips. It's also a good idea to invest in an oil sprayer - if you brush too much of the mixture on the pita, it won't cook off, and any leftover chips will get mushy. I really loved these, though, I will make again! Next time I'll sprinkle with some Parmesan cheese!

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MARSHMALO

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Reviewed: Jul. 16, 2009

thank you for the perfect delish recipe!! i ate them ALL :( hahaha! will use low calorie oil from now on :) and less oil as possible. i also made half of the chips with sprinkled on Parmesan with bells seasoning, basil, onion salt, and garlic; cut real small, cooked until almost overcooked.... wow! good... whole wheat kangaroo pitas (good for you)

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DiGGoNZo

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Reviewed: Jul. 11, 2009

Fantastic! I lightly brushed some olive oil on the pita. (I used much less than 1/2 cup in total - but next time I will just spray the pita with PAM). I sprinkled it with zaatar seasoning and placed the pitas on the grill for 4 minutes per side. It was a great with our BBQ dinner!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jun. 22, 2009

Quick, Easy and tasty. I added a little more garlic, onion power and used parsley instead of Chervil since that is what I had on hand. Will make these again. It was a great way to use up left over pitas.

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GuarinoMom

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Reviewed: May 21, 2009

These were delicious! Unlike packaged chips, you can put only as much of the oil mixture on as you want to. I guess you could use parsley if you don't have chervil, but my roommate had some and she said it is better, so I used it. I only had one pita pocket left over from falafels a few weeks before, so I cut it up into pretty small pieces, 3 trays worth for my little toaster oven, to be exact. Actually I bought my toaster oven at a thrift shop so it didn't come with a tray. I made my own out of a piece of aluminum foil turned up at the edges. These little pieces are good for salad.

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sugarcookie

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Reviewed: May 21, 2009

Opened the pita up and cut in half. Dredged the halves through the seasoned oil mixture then cut into wedges. Baked 5 minutes on one side, turned them over and baked 5 more minutes on that side. After dredging in the oil, allow pita to drip, when the oil heats up in the oven it will get runny so be prepared to drain the cookie sheet or have a pan underneath the sheet to catch any oil that might spill over. They vanish and those that don't still keep well in a plastic bag. Yum! Yum! Thanks for a great recipe!

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Debbie

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Reviewed: May 2, 2009

So good! I cut the pitas into 6 pieces (without splitting the two halves), which resulted in large, thick chips that were delicious! I just used olive oil, garlic salt, and Italian seasoning. Served with roasted garlic hummus. Yum!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Apr. 19, 2009

Fabulous! I prefer keeping the thickness of the pita, so I don't separate the sides. This is so fast - just spread the rounds with the olive oil & spices, and then cut into 8 narrow wedges. 7 minutes in the oven was perfect, and they were ready to eat almost instantly.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2009

Wonderful. I made them with a Moroccan Carrot Dip and they turned out well. The only change I made was adding rosemary in for the chervil; that's why I withhold the last star. I don't know anyone who keeps chervil in their cupboard!

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 5, 2009

These turned out pretty good. I used whole wheat pitas. I brushed the front and back of the pitas with the oil mixture before I cut them into wedges. I found that the bake time was a little off. I ended up baking them for about 15 minutes. I then turned off the oven and slightly opened the oven door. I left the chips in the warm oven for about 10 minutes before serving. They turned out crisp and delicious!

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