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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 8, 2009
Delicious. Served these with guacomole (forget about the tortilla chips), just amazing. Only problem is they are addictive. I didn't have chevril, and substituted parsley instead, and it still came out good.
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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: Dec. 27, 2008
I used the spices I liked instead and followed the general idea. I used olive oil, salt, dried parsley and garlic powder. Mixed random amounts with about 3/4-1 cup oil. Cut pita in half, separate the "pocket" so you get four half moons. Brush oil mixture onto one side, stack, cut into triangles with sissors. Bake in a single layer until crispy and browned. Very tasty, salt is important.
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 27, 2008
Really good. Very easy, but does take a bit of time to run various batches through the baking time. I followed the recipe as written, but also put some freshly ground salt over them before baking. It was good as-is to go with something where the dip is the main attraction. Otherwise, would consider playing with the spices to get more punch.
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GL
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 25, 2008
Amazing! I had some.. old.. pita bread left over in the fridge. I'm in college and hate to waste food, and this put that old pita bread to good use. I really like pita chips from the store, but its always so oily to me. I loved these because they're so easy to make and I can go light with the oil.
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Cooking Level: Beginning

Home Town: Lancaster, California, USA
Living In: Pomona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 22, 2008
Love these! I make them at least once a week. I use a spray olive oil (kind of like PAM no-stick spray, except it is only olive oil) on the pitas, which makes it so easy to coat the pitas evenly and lightly. I usually just sprinkle with freshly ground pepper and salt. Awesome alone or with hummus. I've even sprinkled with cinnamon and sugar for a dessert.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 21, 2008
The flavor of these chips was yummy, but I had an issue figuring out how to cut them into the 8 triangles like the recipe states. I left them as pockets and cut it like a pie. The finished chips were great straight out of the oven, but became chewy after sitting for just a short period of time. This is why it didn't get 5 stars from me, but I think next time I will try and separate the pocket and make thinner chips. I dipped the chips in dill dip and it was great!
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Home Town: Independence, Kentucky, USA
Living In: Walton, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 21, 2008
They burn easy so you really have to watch the time, but I thought they were delicious. Even though I used white bread, I heard no complaints from my boyfriend.
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 21, 2008
I made these the other day with the restaurant style spinach dip also on this site. They were a huge hit. Even my sister who hates all chips loved them. I used rosemary and oregano, a little dash of onion powder and garlic powder and seasoning salt because I didn't have any garlic salt on hand. Very very yummy!
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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: Dec. 15, 2008
Really did turn out like pita chips@ I got bags of wheat pita bread from Trader Joe's for less than 2 bucks each, so it's much cheaper than buying pita chips already prepared from the grocery store. You absolutely must keep an eye on the chips though because they really burn easily. I had mine in the oven for 15-20 minutes. 25 minutes turned mines all black. You can really experiment with the different spices and herbs too.
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 6, 2008
These were good. I omitted the chervil because I didn't have any one hand. These came out just as good as the ones you buy at the store and if you increase the basil and reduce the salt you don't even miss the salt. Healthy and tasty!
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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: Dec. 3, 2008
One of our most beloved recipes! Thank you so much!!
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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: Nov. 22, 2008
I liked these, but I should of used regular olive oil like the recipe called for. I used EVOO and it was too overpowering. Otherwise, these are good pita chips. Even my picky 11 year old enjoyed them.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 22, 2008
I made these with a spinach-artichoke dip for 2 parties, and they were the hit of the party. People didn't seem to understand how simple the chips were to make! I used whole wheat pita bread once and white pita bread once, and they both turned out wonderful. I didn't use the chevril, because I don't have it, but it turned out fine without it. The only variation was the cooking time-I turned it to broil for a few minutes to make them brown and crispy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2008
Great recipe.
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Home Town: Fairfax Station, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 5, 2008
These went great with an artichoke/jalapeno dip, and everyone was impressed that they were homemade. I should mention that I did slice all pockets in half, which I will always do from now on - and still cooked for exactly 7 minutes.
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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: Oct. 31, 2008
These are great, I can't stop eating them. I didn't add garlic salt as dips tend to be on the saltier side anyways, I subbed garlic powder instead. I added in oregano and finely chopped parsley. I served these with the Greek dip "htipiti" which I think is called "Tyrokavteri" on this site though the recipe I have is a bit different it seems. Also a note, it seems like a lot of people don't know what CHEVRIL is, it is very similar to PARSLEY, it is a herb commonly found in french cooking. That would be the closest sub to chevril if anyone is wondering.
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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: Oct. 28, 2008
I had some extra pita bread lying around and thought I'd try this recipe. Absolutely delicious! One reviewer stated they became tough and chewy overnight, but I did not have this problem - it depends on how crispy they are out of the oven. If you leave them slightly soft, they will become chewy the next day. Will make these again!
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Cooking Level: Intermediate

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