Reviewed: Oct. 20, 2009

Added 2 tbsp of olive oil and garlic salt along with minced garlic from a jar instead of fresh. Soaked the bites in a baggie with the mixture, then baked 3 minutes and flipped for the last 2 minutes. They were crisp on the outside and soft on the inside. Paired well with Greek Lemon Chicken Soup.

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Sylvia

Cooking Level: Expert

Home Town: Arlington, Texas, USA

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Reviewed: Sep. 13, 2009

I love simple recipes like this. These chips came out to be surprisingly crunchy.

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Mary

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Reviewed: Jul. 27, 2009

delicious!

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christin

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Reviewed: Jun. 22, 2009

Just assume you"ll need more than you think. These are so good and go fast. I made them exactly as the recipe said and they are delicious as a snack or with a meal. Be sure not to let them get darker than they are in the picture - like I did with my first batch!

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MadelaineLA

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Reviewed: Jun. 6, 2009

awesome, great with spinach dip.

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martha

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Reviewed: Jun. 5, 2009

Very tasty, I made a few changes--omitted the Parmesan and used spray butter. Very versatile recipe, next time I'm going to try using Greek seasonings instead of the Italian herbs for a different flavor!

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SUNSHINE6420

Cooking Level: Expert

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Reviewed: May 13, 2009

My husband loves this recipe. Every time I pull them out of the oven he stands by the cooling racks and eats the chips as I pull them off the baking sheet.

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Shadesrose

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Reviewed: May 11, 2009

These make store-bought cardboard-textured pita pockets actually palatable, and I did't even have to go to the trouble of kneading and baking my own pita! I served these with hummus at a recent family gathering and was complemented on them. Thank you for this recipe! I wouldn't change a thing.

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Beatlemom

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Reviewed: Apr. 23, 2009

this is an amazing recipe!! it's so easy too! the garlic taste was really strong and enjoyable. sadly, the cheese starts to harden after about 5 out of the oven, so eat these while they are warm!

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superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 12, 2009

Delicious!!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

These were so easy to prepare and they are super yummy! My kids loved them too. We originally made them to go with the Easy Roasted Red Pepper Hummus but have been dipping them in pizza sauce too. These would be great with just about anything! I only used 1 Tbsp. of Parmesan cheese.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Very easy to make. However I read the recipe wrong and used dry Italian Dressing seasoning (a whole packet). I served with a grilled chicken salad and my family loved them. In fact, they were gone in minutes. I am going to make another batch to determine which I like better, but a totally easy and awesome recipe to make.

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cookingcreole

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Reviewed: Jan. 28, 2009

The reviewers were talking about 10 minutes were not long enough to get them comepletely crispy. I didn't like them crispy. You wrote the recipe just fine for me.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jan. 10, 2009

This is an amazing great recipe! Thanks a lot for this one!

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Weber

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Reviewed: Nov. 17, 2008

Garlic...yummy!! I also added mozzarella on top but it's not necessary. This recipe makes pitas taste even better!!

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THEMINIBAKER

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Reviewed: Nov. 17, 2008

i made these a while ago but forgot to review them. i served them as a starter when we had our best freinds over. very easy and tasty,thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 4, 2008

Love these! The only change I made was to add garlic salt. My family loved them! I served with pasta instead of bread sticks or garlic toast. A nice alternative!

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Michele

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Reviewed: Sep. 9, 2008

OMG!!! These were so good. Used them with Pizza dip. Awesome!!!

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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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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