Reviewed: Aug. 23, 2008

Very good, and easy. I put in olive oil simply bc I didn't want to bother with melting butter. I also just kind of dipped and brushed the pita with the garlic mixture, then baked. They took more like 20 min to crisp up--I baked about 10-15 min on one side, then flipped over and baked some more. However, I had pocketless pita so mine were twice the thickness the recipe calls for. Thanks for the recipe idea!

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Jul. 22, 2008

This was so easy and tasted so awesome! The whole family loved it & said it tasted as good as the restaurants. Will use this recipe again and again!

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tan676


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Reviewed: Jun. 30, 2008

These were great with some changes. I used olive oil instead of butter and I baked them in the oven for about 20 minutes until they were crispy and browning a little. The spices provided a nice flavor and they were delicious with the spinach and artichoke dip II I made from this site. Thanks!

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littlechef

	Cooking Level: Intermediate Home Town: Glenview, Illinois, USA Living In: Coralville, Iowa, USA
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Reviewed: Jun. 5, 2008

This was really good!

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Bethany


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Reviewed: Jun. 4, 2008

Fantastic!! I used Mediterranean Flatbread cut into wedges and this turned out great. Used for dipping into the Artichoke & Spinach Dip Restaurant Style from this site. DELISH!!

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HollyC

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Kansas City, Missouri, USA
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Reviewed: May 25, 2008

Very good and you can certainly use olive oil instead of butter, if desired. You can also try cooking them in a pan rather than in the oven! Yummy!

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Charger Fan

	Cooking Level: Expert
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Reviewed: Apr. 3, 2008

Yum, the only thing I changed was butter to margarine. Thanks for sharing!

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NurseJanice

	Cooking Level: Intermediate
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Reviewed: Mar. 31, 2008

I just popped these out of the oven and had to rate them right away. Delicious!!! They were so easy to prepare. I used whole wheat pita bread. I am taking them to work tomorrow to dip in hummus for lunch. What a wonderful (and healthy) alternative to greasy chips!

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Stephanie

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Mar. 22, 2008

Marvellous!! We ate ours with the extra easy hummus recipe also on this site.

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Kim

	Cooking Level: Intermediate Home Town: Daytona Beach, Florida, USA Living In: Marton, Manawatu-Wanganui, New Zealand
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Reviewed: Mar. 6, 2008

I made these for myself for a light/quick lunch. At first it seems like there won't be enough sauce to pour over the pitas, but the flavor is VERY strong and you don't want too much, trust me! They were a little too crunchy for me, so I will take them out of the oven sooner next time, also I didn't cut the pita's in half because I wanted them to be softer and not like a chip. They were very good, I didn't even use a dip. Very good flavor.

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pizzafreak

	Cooking Level: Intermediate Home Town: Indianapolis, Indiana, USA Living In: Salisbury, Maryland, USA
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Reviewed: Jan. 30, 2008

They were ok, but i used less butter. And some more seasoning.

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xxDXxx

	Cooking Level: Intermediate
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Reviewed: Jan. 27, 2008

These turned out really good on the second batch. 10 minutes isn't enough and 15 minutes is way too long. Tasty!

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BP3

	Cooking Level: Expert Home Town: Waterville, New York, USA Living In: Adelanto, California, USA
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Reviewed: Jan. 14, 2008

this is one of my all time faves, mom taught me. I do it a bit different, just put the margerin on the split pita, I use scissors to cut and split. Then I use an italian spice combo on the light side, add garlic powder and then top with parm. I do not bake, I broil, takes maybe at most five minutes and is supper crispy.

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jmorris

	Cooking Level: Expert Home Town: Raleigh, North Carolina, USA Living In: Chicago, Illinois, USA
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Reviewed: Nov. 28, 2007

I modify this recipe when I make these. They need to be cooked longer and I usually need more butter to completely cover all the pita bread. With those changes, though, they're a huge hit. I like to serve them with a feta spread.

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Heather

	Cooking Level: Intermediate
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Reviewed: Sep. 23, 2007

A great, quick and easy appetiser. I did use a little more butter than suggested in order to cover all of the pita bread. They only took about 8 minutes in my oven. I served with Fresh Herb Dip from this site and it made a great start to our dinner. Many Thanks.

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KEZ

	Home Town: St Austell, Cornwall, England, U.K. Living In: Plymouth, Devon, England, U.K.
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