Reviewed: May 19, 2012

These were fantastic, cut them thin and you will get that wonderful crunch. The seaonings can easily be changed for more variety, but this combination is outstanding and would go well with hummus. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 15, 2012

Too much spiced to use for a dipping tool, as the spices on the chips were all we could taste. Used olive oil PAM spray in place of olive oil, and sprayed the pan and then the bread. Thanks for sharing

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Reviewer:

grampnana

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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Apr. 21, 2012

My daughter makes Pita chips similar to this, but she sprays each chip with cooking spray and then sprinkles them with Greek seasoning.

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Reviewer:

Susan

Living In: Fort Smith, Arkansas, USA

Reviewed: Apr. 20, 2012

I have recently started making my own pita chips cause I am hooked on Hummus and don't want to spend the money on store bought pita chips. I found the easiest way to do this is to put the whole pita bread on a cookie sheet and brush a small amt. of olive oil on it and then sprinkle with what ever you want..garlic..basil. salt pepper. Then with scissors cut the pita in half and cut each half into 8 thin rectangles. Bake in a 375 oven for about 10 min. but watch so they don't burn.

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Reviewer:

ritado

Reviewed: Apr. 20, 2012

Excellent. I made a few changes to make them a bit easier and crisper. First, separate the layers of the pita's so you get two thinner pieces instead on one thick one. Using a pastry brush, brush on the oil before you cut, makes it much easier! Using a sharp knife or pizza cutter, cut into wedges, then sprinkle with the herbs and seasonings of your choice. You can use those mentioned in the original recipe, or add your own to customize your pita chips to your liking. There is no wrong here. You can even use melted butter (in place of the oil) and cinnamon sugar to make some delicious sweet pita snacks instead of savory! Your imagination is your only limit with this recipe!

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Reviewer:

Sue

Reviewed: Apr. 2, 2012

Mine just didn't turn out all that great--I don't think I'd bother making them again. They were too thick and dry--the store bought ones taste so much better.

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Reviewer:

Molly

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

It took me about 3/4 cups of olive oil to cover every wedge on both sides. Instead of garlic salt, I only put garlic powder. The chips were lightly salted after 7 minutes in the oven. Then were baked until the surface turned golden brown. Bake thin and thick chips separately is a good tip.

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Reviewer:

CLL

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Mar. 23, 2012

Holy Moly! these chips were amazing! I used it for a spinach artichoke dip! Everything was right on point and just delicious! Will be making this again!

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Reviewer:

Cynhart

Reviewed: Mar. 15, 2012

5* with the following changes: Only cut pitas in 1/2, then separate pocket halves. After halving, brush with olive oil before cutting into triangles. Can substitute chervil with 1/2 tsp. of parsley & 1/2 tsp. tarragon. Use coarse salt. If spices won't stick, use spray oil before sprinkling with remaining spices. One side is thinner then the other so cook thin ones in 1 batch & thick ones in another batch. Bake at 350 for 16 min., flipping after 7 to 8 min. to make crispy (not chewy) or they won't keep overnight.

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