Tasty pitta chips

Tasty pitta chips

By
From
Top With Cinnamon
Serves
4-6
Photographer
Izy Hossack

Cross a crisp and a breadstick and what do you get? Pitta chips. They’re pretty much fail-safe, impressive and addictive. You can make mega batches with minimum effort for when you have more than a few people round. Don’t like Italian herbs? That’s fine! Sprinkle on smoky paprika, cayenne pepper and ground coriander, or maybe just rub each pitta half with a garlic clove before cutting into strips. These pitta chips will happily scoop up any of the dips in this book.

Ingredients

Quantity Ingredient
3 wholemeal pitta breads
2 tablespoons olive oil
1 teaspoon dried mixed herbs
a few sprigs fresh thyme, (optional)
a generous pinch salt
a generous pinch freshly ground black pepper

Method

  1. Preheat the oven to 180°C. Toast the pitta breads in a toaster until they just puff up (you’ll need to turn them around so each end gets toasted).
  2. Cut along the edge of each toasted pitta bread to split it in half and then cut each half into 16 strips. Place on a baking tray and drizzle with the oil. Sprinkle with the herbs, salt and pepper. Bake for 3–5 minutes until just crisp and slightly browned.

Not-so-secret tip

  • Sprinkle on some cinnamon-sugar instead for a sweet version.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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