Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. The recipe never said exactly HOW to cut the pita into 8 pieces and, to me, this made all the difference. My daughter makes Pita chips similar to this but she sprays each chip with cooking spray and then sprinkles them with Greek seasoning. Unbelievably good and tasty. Then I sprayed them again to help the spices stick. Coat a large dinner plate lightly with oil or cooking spray. tarragon. First, I cut it like a pie with 8 pieces (leaving the two layers of pita). This recipe was good. Most people won't think twice about serving basic cornbread when is on the table. Each came out well, but I guess it's a matter of preference. The only reason this recipe isn't getting five stars is that they don't keep well overnight. I used homemade whole wheat pitas (from this site), sprayed them with canola oil cooking spray, and sprinkled on the spices (rather than measuring). Info. I also used closer to a cup and a half of olive oil. I had to bake for 15 minutes (flipping the pitas once) to get a crispy effect. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Yum! Still, they were a great hit and tasted delicious. The next time, I cut it lengthwise and then into 4 thin pieces (yielding a total of 8) and cooked for 7 minutes. Allrecipes is part of the Meredith Food Group. Percent Daily Values are based on a 2,000 calorie diet. In a small bowl, combine the oil, pepper, salt, basil and chervil. I used flour tortillas and pita wedges instead of corn and I didn't add the lime juice. This was SOOO much easier and less time consuming! Easy to make. I didn't have chervil, so I substituted dried parsley. **Update** I made these again, and I used less olive oil because instead of cutting the pita pockets into triangles and then brushing them with the olive oil mixture, I only cut them in half, and then I brushed them. this link is to an external site that may or may not meet accessibility guidelines. Very good and better for you than store bought chips. Brush each triangle with oil mixture. Cut each pita bread into 8 triangles. I didn't use the chevril and added a little parmesean cheese sprinkled on top. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. I tried the recipe, but gave it a twist. These were fantastic! I loved the seasoning as stated, and it was also great with Cholula dry lime seasoning. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. 147 calories; protein 3.3g 7% DV; carbohydrates 26g 8% DV; fat 4.1g 6% DV; cholesterol 0mg; sodium 418mg 17% DV. Percent Daily Values are based on a 2,000 calorie diet. 125 calories; protein 3.2g 6% DV; carbohydrates 17.7g 6% DV; fat 5.3g 8% DV; cholesterol 0mg; sodium 245.9mg 10% DV. BAKE on bottom rack and flip chips over after top is crisp. Very yummy! I used whole wheat pitas. These baked pita chips make a lovely accompaniment to any dip or spread. Preheat oven to 400 degrees F (200 degrees C). Preheat oven to 350 degrees F (175 degrees C). I baked them for about 10-15 minutes and they came out crunchy and delicious. Basically I brushed the wedges with olive oil and sprinkled the cumin chili powder and salt seasoning on top. I ommited the chevril. I didn't have a mister so I just sprayed them with butter flavored Pam, squeezed fresh lime juice over top then sprinkled the spices and salt over them. After each was covered I cut into triangles. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.

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