By jonesies on January 21, 2007
Photo by jonesies
Photo by jonesies
"These are superb with soups and salads or as a simple appetizer. Try experimenting with other toppings such as grated parmesan cheese or grated lemon rind. Taken from the Family Circle Cookbook. The easiest way to apply the egg mixture is if you spoon some in the middle and then use a pastry brush to spread it to the edges of the chip...enjoy!"
Serving Size: 1 (391 g)
Servings Per Recipe: 1
"When you have the garlic bread CRAVE! The recipe will be all the rave! LOW fat, how's that...TRUE! MUNCH, MUNCH...LOVE the crunch too!"
"Wow, these were good! Everyone loved them and they were great served with homemade tzatziki and on their own. I have tried a few recipes for pita chips and this was definitely the best, I will make these again. I did run out of the topping and made another half batch at the end, but my package of pita was 10 oz instead of 8."
"I loved these! They were great with the hot broccoli dip (recipe 48526). I don't think I cooked mine long enough, though, because the longer they sat, they got kinda soft. Not soggy, but not crunchy. So I think I will cook them longer next time. But SO good. Thanks!!"
"A great idea, great recipe w/easy prep & great tasty outcome! I use pitas a lot & my mind has been racing w/all the diff ways I can use these babies! No more buttered garlic bread w/the much-favored soup course here -- No more high-fat & salty chips for nachos & dip -- No more crackers for salads & spreads -- No more stress or being caught unprepared if you make them in bulk qty, keep in your freezer & grab what you need to make quick bruschetta, serve w/spaghetti & lasagna, etc. The options seem endless & I am so in love w/your recipe. Thx for sharing this new-for-me idea that will be a staple of our table."