I love crisps but the health implications of eating them regularly is bad. The crunch and the salty fatty taste has me completely hooked so I’ve been keen to find an alternative. Pitta chips are available to purchase but to be honest, you still have no control over the bad stuff that gets added to make them moresish. Making your own is dead easy and they are a great accompaniment to dips or an alternative to bread sticks. Wholewheat bread is the only option in my house as we all need the fibre so it’s great to have a snack that doesn’t contain white flour.
Whilst I chose to make these with wholemeal pitta bread, you can of course use white bread to make your pitta chips. Feel free to experiment with different flavours and maybe different oils. In my kitchen, I use an olive oil spray pump which was purchased from Amazon and I refill it with low priced olive oil from a discount supermarket.
Ingredients
- Pitta bread
- Olive oil spray
You will need a non-stick tray to cook these in the oven.
Suggested flavourings:
- Salt and pepper
- Za’atar
- Curry powder
- Italian seasoning and garlic powder
- Parmesan
Method
Preheat the oven to 180 degrees c. Using a pair of scissors, cut the pitta breads in half around the edges so you get 2 thin bits of bread. Then cut into 4 to 6 pieces depending in the size you want. Place the bread on the tray and spray with oil on both sides. Add the flavourings. Bake in the oven for 4 to 5 minutes. Set a timer and pay attention as they can catch pretty quick and burnt bread is not tasty.
I guess these would store in an airtight container for a couple of days. We tend to find they don’t last that long. They are great for snacks and also school lunch boxes.
A good accompaniment to dip these into would be my home made hummus recipe: https://cookingwithfi.com/home-made-hummous/