Perfect Pita Chips

Loved the final product. Followed several other comments and left out the garlic salt. Also added some Italian seasoning and parmesan cheese to the top before baking. After they were baked easily separated each chip into two pieces top and bottom. Definitely going to be making again.

The chips are good BUT they were burnt at 15 minutes. I tried again and watched them. They were done at 7 minutes.

Yummy! Will make again… ( but omitting the garlic salt, use garlic powder and salt separately)

These were perfect and easy to make! I had some pita pockets to use up a few weeks ago that my husband was tired of consuming on his own as I can’t have them. The only change I made was omitting the garlic salt as I didn’t have any on hand. He enjoyed the chips with Baba Ghanoush and hummus I wanted to use up and said much better than store bought pita chips. Thanks for the recipe!

So great and flavorful!

My husband and I are trying to go “low cholesterol” and I made these for a snack. Overbaked my first sheet, but the second was just right. Salt, garlic powder, pepper and a little olive oil spray to make them stick!

Delicious! I added 1 tablespoon of parmesan cheese, so no extra salt was needed. It will be fun to play with different flavors in the future. Great, easy recipe.

Instead of brushing the oil and seasonings on, I put them in a zip bag and just poured it over them, shook the bag and the proceeded with the rest of the recipe.

I wasn’t sure about adding garlic salt after already putting in garlic powder and kosher salt so I substituted Italian seasoning. Gave them a nice flavor.

Yummy pita chips! I brushed half with regular olive oil, and for the other half, I used garlic-infused olive oil, and those were especially delicious! I don’t use garlic salt — just sea salt and garlic powder, not measuring, just sprinkling lightly. I took these out at 12 min because they were turning quite brown (maybe due the multi-grain?). You really have to keep an eye on these. They make a very healthy snack or to go with hummus or taboule salad. Thanks for the recipe!

3.12.18 Just one recommendation…watch your time. Recipe says to bake 15-20 minutes, I checked at 12, and they were completely overdone, some burnt which I had to throw away. I did add some Italian seasoning and sprinkle of hatch chili pepper seasoning, and the flavor was good, but putting it mildly, they were more than “crunchy.” I had no other pitas left, but I will try this recipe again and check for doneness at 9 minutes.

Excellent recipe just the way it is written. I used the basic recipes, then Parmesan, then Italian seasoned. All turned out perfectly. I baked them for the initial 10 minutes, going the full 15 for the basic, a total of 13for the Parmesan and the full 15 for the Italian seasoned.

Crispy. I did not use any of the salt in this recipe.

These are always delicious!! I eliminate the garlic salt because they get too salty with that much salt and I always use the greek pita pockets. Bake them at 325 degrees until lightly browned. They’re so yummy even by themselves!

The title is pretty accurate. I split the pitas and cook time was reduced to 5 minutes. Thanks!

These are sooo easy and tasty! So far I’ve made them with Moroccan seasoning, and garlic+Italian herbs. I used whole wheat pita bread and cut them using kitchen shears. Both are absolutely delicious with hummus or Greek yogurt dip. I plan on trying them with cumin and chili powder to go with bean dip next. Also, barbecue seasoning would be awesome! The possibilities are endless! Thanks!

I chose to put less spices (the salts and that) and it was amazingly good! I recommend it to people like me who enjoys pita bread with hummus. It adds a twist to the original pita/hummus combo.

I made these without the garlic salt because we didn’t have any. Everyone is saying that with the garlic salt it was too salty. So, I lucked out not having it. Thanks, I loved your recipe! ~Maddie

This paired nicely with my homemade tatziki. I took the suggestions of some others and split the pita to make it thinner,I got 6 triangles from every half . I didn’t find it too salty, but that’s maybe perhaps I enjoy salt. Used whole wheat pitas! Such a great different idea to entertain with.

These are wonderful. I used the whole wheat pita bread recipe from allrecipes. From a whole pita, I cut it in half, then cut the two sides apart, so that each pita made for half-circles. Brushed with the oil, sprinkled with salt, cut each piece into four pieces and baked as directed. Another review said they were tough and chewy the next day, so at the 15 minute mark I turned off the oven and just left them in there until the oven cooled down. They were SO Crunchy!! I let them cool completely, then put them in a ziploc. Five hours later they are still totally crisp, so I think the trick is to let them dry out in the oven. Thank you for a wonderful recipe, can’t wait to try it with all kinds of different toppings; sweet and savory.

I have made these twice and each time, I received a ton of compliments. Everyone wanted to know how I made them and where I got the recipe. I served them with tzatziki, hummus and fresh vegetables (cucumber slices and halved cherry tomatoes). I will be making these for a long time to come.