Reviewed: Oct. 25, 2008

The first time I made these I made them as directed, but this time on reading other reviews, I sprayed pitas with pam, added seasonings (I used Italian seasoning on mine), and cut them into triangles with a pizza cutter - much easier. I also used pocketless pitas, they are a little thicker and baked them at 350 F for 10 minutes. These were great with spinach dip.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Oct. 22, 2008

These are very versatile as you can mix and match the herbs & spices to your own taste. Here's a helpful tip....try cutting the pitas with a pizza cutter! It's so much quicker & easier than using a knife.

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BuffySJ

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Oct. 10, 2008

These are a great party snack and my guests really liked them. I will make them again but will play with different herbs until I find my favourite mix. I split 8 mini pitas down the middle and cut each half into 4. In my oven they took longer than 7 min and I also turned them once.

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Ellen

Cooking Level: Beginning

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Reviewed: Oct. 8, 2008

Guests at the party were surprised at the homemade pita chips, they were very good and went fast. Thanks for this recipe.

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cookie momma

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

these were so good. hubby and i ate almost the whole batch. i made easy greek yogurt cucumber sauce (from this site)to dip them in and the combo was great. i applied the olive oil mixture before cutting as another reviewer suggested. i used a pastry brush and then cut the pitas w/ my kitchen shears instead of a knife. it made the process quick and easy. it took me 12 mins to fully crisp them up. i will know to double this recipe for company in the future since they went pretty quickly.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 19, 2008

I made these and served them with the Hot Spinach Dip that is on this site and everyone loved them!!

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mommyoftwo

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Sep. 11, 2008

these are perfect with the tatziki sauce. i made them for a birthday party and they were gone in 10 minutes.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Sep. 10, 2008

Sooo good! My family and friends loved them.! Especially with a hot dip!!

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awesome in tummy

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Reviewed: Sep. 7, 2008

So easy and much cheaper than store bought. I used buttermist cooking spray on pitas and then sprinkled the basil, garlic power, and a bit of parmesan cheese on mine. I also cooked mine a little longer and just kept an eye on them. Thanks for the quick and easy recipe;)

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skyblue

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Reviewed: Aug. 16, 2008

Family went nuts about these. Extra yummy while still warm. I played a bit with the ingredients and added paprika, changed garlic salt to powdered garlic and kosher salt. We preferred them thinner vs thick so sliced them further down than originally posted in directions. Excellent! Have since played a bit with these and use like croutons in salad. Make Mexican flavored (dried cilantro, cumin ) for taco salad and have used with the super gyro steak salad recipe on here. I cut in thin strips before baking. Absolutely look wonderful on salad as a crunchy garnish. Of course, we still make often as above for hummus dip.

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kcj

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

These chips turned out nicely crisp and seasoned. I left out the chervil and served them with homemade hummus. Excellent alternative to regular pita bread.

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Christina

Cooking Level: Intermediate

Home Town: Saint Marys, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 28, 2008

Tasted great, but I used a lemon flavored olive oil to give it an extra kick.

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Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Jul. 26, 2008

These were pretty good. Make sure you watch the first batch closely. They burn quick at that temperature.

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julaina's mom

Cooking Level: Intermediate

Home Town: Johnsonburg, New Jersey, USA

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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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