The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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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Photo by Jennifer

Cooking Level: Intermediate

Living In: Westlake Village, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 1, 2009
MUCH better than store-bought!! i keep it healthy by spraying the whole pita on both sides with olive oil spray, then sprinkle garlic powder, seasoned salt,ground black pepper and a pinch of cayenne (adds a nice spicy contrast to the usually mild hummus) on both sides before cutting into small bite-sized chips and baking until crisp (usually about 10 minutes at 400 degrees). just keep an eye on them 'cause they do burn easily!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 29, 2009
Very very tasty! I had to cook 4-5 minutes for mine so they wouldn't burn. And so easy to make. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 27, 2009
To JILLYBEAN14: use your pizza cutter, and cut the pitas pizza-wise into 8 wedges. Pitas are 2 layers; separate the layers and you have 16 chips to put in the oven. One side is thicker than the other, so either bake the thin ones and thick ones in their own batches (so the thin ones don't burn and the thick ones get crispy) or put the thick ones on the outside edge and crowd the thin ones in the middle (a good way to do a smaller batch, but watch them carefully). I like whole wheat pitas, but any way you like them they're good with dips & spreads!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 22, 2009
I guessed on the spices. I stored the chips in one of those veggie fresh ziplocs and they were still crispy the next day, but they did seem kind of stale. Definitely at their best right out of the oven!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 15, 2009
These were delicious! I left out the chevril, as I could not find it in the grocery store or in the multicultural supermarket. I brought them to a Super Bowl Party and they were gone in 15 minutes! I would definitely make these for a party when you don't have much time. I cut them like a pie, but had to flip them once...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 11, 2009
Love black pepper and garlic salt so these are right up my alley. Didn't have any chervil so I skipped that otherwise made as written. Great for using up pita that's getting stale.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 9, 2009
I made these pita chips for the Artichoke Spread recipe on this site. I would say this recipe is just average but I haven't looked around for a better one yet. I'll have to experiment, but it'll do in a pinch.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 6, 2009
easy, fast, delicious.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 28, 2009
These were very good, but a little too salty for me. Next time, I'll either reduce the garlic salt or won't put the herbs/spices on both sides of the chip. I'll separate the pitas too, so they're not as thick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 21, 2009
After reading the other reviews, I made the following changes - used olive oil cooking spray, sprayed pita bread on both sides before I cut the triangles. I sprinkled the seasonings on the bread (both sides), and spritzed a little more olive oil spray. Then I cut and separated the triangles and baked as directed. Next time I will use garlic powder instead of garlic salt because the flavor stands on its own.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 17, 2009
These were tasty! Easy and fun to make.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 13, 2009
The chips were edible but didn't stand out. The recipe didn't mention exactly how to cut the pita pockets, so i made them two ways: 1. slit the pockets in half and then cut it into 8 wedges 2. Just cut it into 8 wedges. I felt the second option worked better, but it took a little more than 15 minutes at 400F and i turned it over once. Next time I will try increase flavor by adding some chilli powder to the recipe. Will have to work around this recipe a bit to make it more interesting
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 31, 2009
Excellent. I did a variation on these in that I used PAM Olive Oil Cooking Spray and it worked extremely well, gave it all that great olive oil flavour anyways. I didn't have chervil and I used regular table salt instead of garlic salt. 6 minutes was a perfect time. I'm so pleased with how delicious they are. And also to kick up the flavour a notch, I used olive oil pita pockets not just plain ones.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 18, 2009
These are great. I keep it simple, whole wheat pitas sprayed with butter flavored Pam and sprinkled with sea salt. I cut the pita in half, slide a pizza cutter into the half and split the pita...I don't like thick pita chips. Always served with our fav hummus (Curried Hummus on allrecipes).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 17, 2009
Great recipe; had some leftover pita bread and didn't want to waste it. No brush to be found so I just quickly dipped the triangles in the olive oil; used soul seasoning and some garlic powder. At first I thought the chips were not done, but they got crispier as they cooled. This is worth making without leftover bread.
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Cooking Level: Intermediate

Home Town: Downey, California, USA
Living In: Batesville, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 14, 2009
OK, OK.. The kids went crazy for these. Even the hubby liked them and let me tell you, its impossible to get all three kids and the hubby to like anything. Thank you.
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Cooking Level: Expert

Home Town: Pensacola, Florida, USA
Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
This is a recipe from weight watchers. I have been making these for years based on the recipe they have published. They do not have chervil on their recipe. You can put whatever you like on them - an easier tip is to spray the chips, once split and cut, with olive oil spray, then top with whatever you like and bake. They store well in a zip-lock bag. I like to make mine "Everything" - dried oniion flakes, poppy &/or sesame seeds/ garlic powder / corse salt / fresh ground black pepper - just like an everything bagel, but on a weight conscience chip! (Dip into fresh bruschetta or salsa for a very low cal/low point value treat
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Photo by Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 9, 2009
Easy and delicious. I halved this recipe and used parsley instead of the chervil. I served with a jalapeno dip, but these would have been just as good without the dip as they have just enough flavor to stand on their own. The only general change I plan to make going forward is to use less garlic salt. I look forward to mixing up the spices and experimenting with this recipe.
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