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Pitta Crisps

Pitta Crisps

By Beverley GlockPublished on 06 February 2015Healthy alternative to crisps and tortillas, these are great for lunch boxes and to keep in the biscuit tin for emergency snacking. Lovely served with houmous and dips or just on their own. If you use wholemeal pitta breads they're even healthier and if you have some round bladed food scissors then children can help you cut pitta breads into shape.
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Time and servings

30 minsTotal time
20 minsPrep time
10 minsCooking time

Ingredients

  • 1 pack of pitta bread

Method

  • Step 1

    Warm the pitta bread so they start to puff up, this makes it easier to slit the pitta bread into two.

  • Step 2

    Cut each half into 6 or 8 triangle shapes so you get 12-16 triangles from each pitta bread.

  • Step 3

    Spread in one layer on a baking tray and bake for 5-10 minutes until the triangles are toasted and crisp but not burned. Keep checking them as they burn easily. Aga: Shelf on top set of runners for 5-7 minutes.

  • Step 4

    Keep an eye on them as they burn easily.

  • Step 5

    Turn them over and toast the other side.

  • Step 6

    They'll keep in an airtight container for up to 1 week.