This recipe is incredibly easy and takes around 20 minutes from start to finish. This is a bonus as your friends are bound to eat them all very quickly, so it wouldn't take you too long to rustle up some more!
To start off cut up your pittas into wedges. I went for quarters and then just separated the pitta into its natural halves. You could also cut them into strips if you prefer.
Next its time to season the chips. For your base you'll need oil: I tend to use a very bland oil such as olive (not extra virgin) or vegetable. Then I added chopped garlic, salt and pepper. Some chilli flakes or cajun mix would be an interesting variation here.
Then lay the chips out as evenly spaced as you can and brush them with the mixture. You want to get a good covering on each of the chips as this is your flavoring.
Keep and eye on your chips while they're in the oven as the thinner chips will cook at a quicker rate.
RECIPE
Serves 6 people
Ingredients:
6 pitta breads (white pittas are best)
3 tbsps plain oil
1 tbsp chopped garlic (around 3 cloves)
Pinch of salt and pepper
Method:
Preheat the oven to 200C
Cut the pitta breads into wedges and lay out on baking trays (you may need 3 or 4 trays for this)
Mix together the seasoning and brush evenly over the pittas.
Place in the oven and set a timer for 5 minutes. After this time check on your chips and see if the thinner ones are ready. They should be golden brown and crisp.
Set the timer for a further 5 minutes and continue to check and remove those that are done until all your chips are cooked.
Serve in a large bowl with my summery salsa and enjoy!
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