Baked Wholemeal Pita Crisps

Baked Wholemeal Pita Crisps

Baked Wholemeal Pita Crisps

Much healthier than shop bought crisps, these gorgeous pita crisps are simple, fast and inexpensive to make. Get creative with flavours - the possibilities are endless!
Recipe developed for Natural Good Health Magazine

Serves:

Course Appetizer, Baking, Bread, Brunch, Side Dish, Snack
Diet Child Friendly, Dairy Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4-6 wholemeal pita breads
  • 2-4 tbsp olive oil or melted butter or coconut oil for a sweet version
  • Sea- or rock salt & black pepper to season
  • Extra optional toppings for savoury crisps:
  • 1-2 tsp cumin seeds
  • 1-2 tsp fennel seeds
  • 1-2 tsp sesame seeds
  • 1-2 tsp poppy seeds
  • 1-2 tsp Za’atar mid-eastern spice
  • 1 tsp Cajun spice mix
  • 1 tsp chilli flakes
  • Dusting of smoked paprika
  • Dusting of your favourite curry powder
  • Sprinkle of nori flakes
  • Light sprinkle of onion or garlic salt
  • 1-2 tsp freshly chopped thyme
  • 1-2 tsp freshly chopped rosemary
  • 1 tsp dried oregano or basil
  • Note: You don't need to use all these options! - choose just a few and blend together.
  • Sweet crisps version
  • 1 tsp cinnamon

Method

  • Preheat fan oven to 180 C. Line a large oven proof tray with baking parchment.
  • Place each pita flat on a cutting board and use a sharp knife to split in two - like an open book.
  • Lightly brush both sides of the bread with olive oil. Season lightly with salt and pepper + topping of choice on both sides.
  • Bake for approximately 8 - 10 minutes. Check occasionally and turn over the pitas that have gained colour - they need to be crispy and a light golden colour. Transfer to a cooling rack.
  • Once cool, break into different shapes. They should be crisp and snap easily. Stor in a sealed container for up to 1 week.

Maggie's Tips

How to use:
  • Use as a snack on their own or in lunch boxes. Serve with dips, salsas - nacho style
  • Leave whole, top with grated cheese and place under the grill for meltingly good cheesy toasts. Other additions: tinned mackerel, salmon, tuna or sardines, diced chorizo, cooked diced ham, cooked pureed sweet potato or butternut squash or pesto. Finish off with your favourite cheese and place under grill
  • Create your own crispy pizza by spreading a little passata over a whole pita crisp. Add your favourite toppings: Chorizo & some grated or fresh mozzarella or rocket & Parmesan. Place underneath grill and melt. Serve at once
  • Top with any of the following: butter & marmite, nut butters, tahini & honey, sugar free spreads (e.g. Suma/Biona fruit sauces, chocolate spread).

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