Reviewed: Aug. 13, 2005

These chips sure were yummy. Hubby has been bummed since our favorite pita chips haven't been in the store lately, I had bought some pita pocket bread for my 6 year old daughter she decided she didn't like, so I tried this recipe! WOW! They were gone in minutes! We didn't have chervil, but substituted parsley instead...and also subbed garlic powder for garlic salt. Hubby loved them, and my daughter wants me to run to the store right now for more pita bread! Thanks, Dawn!

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VJUNE

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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Reviewed: Aug. 7, 2005

These chips were very easy to make, and very good to eat!!! I brushed the olive oil mixture on the pita bread BEFORE I cut them into wedges, then I seperated the wedges into thinner triangles. The oil was only on one side but they still tased great. UPDATE: I now use the olive oil in the spray can to make them even easier to make.

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QUILTRESS1

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Orange, California, USA

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Reviewed: Jul. 19, 2005

Great snack. Next time I'll use less salt. Altogether delicious!

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Texasglori

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Fort Richardson, Alaska, USA

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Reviewed: Jun. 14, 2005

These are wonderful! I cut the pockets in half to make a lighter, thinner version, a little tricky as they tend to break, but crunchier. You can skip the oil for a lighter version. My favorite topping is kosher salt and curry powder, great with hummus or eggplant dip! Thanks, Dawn.

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 9, 2005

I had seen pita chips in the store, and knew they were becoming popular. WELL instead of heading to the store for them before a poker party I was going to, I decided to just make this recipe. Someone else brought the bagged ones from the store...and MINE were the only ones touched!!! Everyone preferred MINE! SO HA! This recipe rocks. I subbed Grapeseed oil (what I had on hand), Johnny's seasoning, Italian Seasoning, & pepper.

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crumbs

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 8, 2005

A good way to save money on those expensive Pita Chips at the store. But the store ones are still better. I had a hard time "brushing on" the olive oil mixture.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: May 31, 2005

These were delicious and a big hit at the office. Gone within an hour. I did split the triangles and substituted italian seasoning for the chevril. A coworker asked for the recipe and is making them for a party this weekend!

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momoftwo

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Reviewed: Apr. 23, 2005

Easy, and the perfect crispness. I used different herbs, and they were still great!

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Peach822

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2005

really easy, really quick, really good. i used whole wheat pitas, so that my fatty mc fat fat hubby can cut down on fats :P served with store bought hummus, roasted red pepper spread and creamy eggplant spread for a healthy snack. crunchy! :)

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MARIELEE

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Apr. 15, 2005

I love these pita chips. Thanks for sharing!

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M3RUNNING

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Reviewed: Apr. 10, 2005

These were very yummy. I made them for a picnic and they made my boyfriend and I smile. I used whole wheat pita and sprayed them with olive oil non-stick cooking spray, for an even healthier version. I sprinkled them with parmesan cheese and garlic.

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MUFFINMAGGIE

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 9, 2005

I loved this recipe, but I'd half the amount of garlic salt and add 1/2 or 1 pressed garlic clove. It's a simple enough recipe for my Foods 7 & 8 class to make.

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The Wallace Clan

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Reviewed: Mar. 31, 2005

Love these, we make these all the time to go with the party cheese wreath recipe on this site!

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momagain3

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2005

I got 12 chips out of each pita pocket, so 10 pitas was plenty for a party of 20. No idea what chervil would add to the flavor.

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LIZDIERBECK

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Reviewed: Feb. 21, 2005

Awesome recipe, I will definently make them again.

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Liz

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2005

I tried it both ways, after cutting them, separating them and not sepatrating them. My conclusion is... separate them if you want crunchier, but keep them together if you have a dip. Also less baking time for the separated one.

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EMIHOKUMEN

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Reviewed: Jan. 25, 2005

I cut the pitas into long strips and then halved them. Also, I used Italian seasoning instead of chervil. Otherwise, followed the recipe exactly. Came out perfectly. Highly recommended.

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