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Crisp homemade pita chips entice guests while the cook puts the finishing touches on the meal.

Source: Martha Stewart Living, May 2007



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How would you rate this recipe?
  • katiefitz
    25 JUN, 2008
    If you don't want to use butter, you can spray canola or olive oil on them and sprinkle with herbs or seasoned salt. I split the pitas, cook the rounds and then break them into pieces when they come out of the oven.
  • tpack786
    5 JUN, 2008
    wow this is very nice to all, if they can make a green salad and break some of it then mix it with salad and ENJOY IT
  • teacuplady
    9 MAY, 2008
    I used garlic butter on some and olive on some. They were a big hit. I couldn't get them out o the oven fast enough.
  • eaglemom2
    12 APR, 2008
    After purchasing a highpriced bags of stale chips, I always make my own pita chips now! This is a great alternative to plain ones. The Whole Foods pitas are very good to use.
  • nbabich
    6 FEB, 2008
    The key is to use good pita break. Preferably kosher pita bread from whole foods.
  • QuikQuilt
    22 DEC, 2007
    I have made these using 2 Tbl. spoons of olive oil. I cut the pita into strips and toss them with the olive oil sprinkling it over and tossing several times. I then add the salt and pepper and herbs. They are great and it cuts down on some of the calories too.They are very good with a low cal bean dip.
  • darcycoale
    4 DEC, 2007
    My variation on this is first spread with butter, then sprinkle freshly ground parmesan cheese over each quarter and then sprinkle freshly ground celery seed on each piece. Very yummy.
  • Lella
    21 NOV, 2007
    This is much easier to do with olive oil sprayed from an "pump" sprayer filled by yourself. The buttering would be time consuming. Also, consider sprinkling the pitas with Italian seasoning and garlic powder. Friends of mine have tried other savory or sweet variations: tex-mex such as cumin, chiles; or sugar and cinnamon.

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