Reviewed: Mar. 7, 2013

Excellent! I did not use the garlic salt as I am on a low sodium diet. Otherwise, I followed it as written. I love this recipe because it has so many other possibilities in terms of spice combinations. Can't wait to try more! Thanks Tarryn! :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ollianna786

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Gainesville, Florida, USA

Reviewed: Feb. 17, 2013

Nice, crisp, salty and delicious. I made these to go with 'BLT Dip' from AR. I took them to card club and everyone enjoyed them. I liked how simple they were to make, and much cheaper than buying a bag of them. There is a lot less preservatives in a plain package of pita shells than there is a bag of pita chips. I will be making this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Aug. 12, 2012

This is an excellent recipe that I will definitely be keeping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

letiziad

Reviewed: Nov. 23, 2011

These are great chips. A little too thick for us, so here is what I did.... I used the tip of a very sharp knife to poke the pita around the edges. I then peeled the pita into 2 thin rounds. I brushed the insides with oil and seasoned with kosher salt (and whatever seasonings you choose). Then I flipped the rounds over and brushed the outsides. I was able to get 4 rounds (2 whole pita breads) per cookie sheet. I baked at 400 degrees for 10 minutes, turned over and baked for another 7 minutes. I have insulated cookies sheet, so it always takes longer to bake things. I will make these again! Thanks for sharing your recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

runningmama

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

I used whole wheat pita pockets I grabbed off the clearance rack. This did need a little more oil and I used garlic powder instead of garlic salt, only because I didn't want them too salty. I only had a piece (I'm watching my carbs) but the kids absolutely loved them--we had a "dippable dinner" night with tzatziki sauce and greek meatballs. I'll make them again only I think I'll use fresh garlic next time.

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 27, 2011

These turned out great. I only used kosher salt, garlic powder and paprika and didn't find the need to add garlic salt as well. 15 minutes was the perfect time for them to be crispy in my oven.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Sep. 30, 2011

So easy and so much cheaper than buying the chips. Plus you can season any way you want. Thank you,

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shelley

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Isabella, Missouri, USA

Reviewed: Sep. 25, 2011

I absolutely love pita chips, especially this recipe. But i would add a little paprika on the chips, just to give some flavor! ;)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

recipe_chic

Reviewed: Sep. 13, 2011

These turned out well. However, I really don't think, at least for our tatses that the garlic salt was needed. The kosher salt and garlic powder were plenty. Thanks for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful