Pitta Bread Crisps
- 2 tbsp olive oil
- 1/2 tsp seasoning, such as ground paprika, mild chilli powder or BBQ seasoning
- pinch salt (optional)
- 3 pitta breads
- Preheat oven to 180C.
Warm the pitta breads in the oven for just a few minutes. They are easier to slice when they have puffed up.
Once the pitta breads are cool enough to touch, use a knife to open them up and separate into halves.
Place the oil and seasoning into a small bowl and stir to combine. Use a pastry brush to brush the flavoured oil over the rough sides of the pitta bread.
Slice the pitta breads in half, lengthwise, down the middle. Now slice each strip into little triangles.
Place the pitta triangles onto a large baking tray, in one even layer.
Bake in the oven for around 10-12 minutes or until lightly golden and crisp.
Cool on a wire rack, then store in an airtight container for up to 3 days.
Serve on their own or with olive oil and balsamic vinegar to dip