Following on from the delicious beetroot dip I shared here on the blog earlier today, I have another simple recipe for you that is the perfect match – easy homemade pitta crisps! I’ve been meaning to try making my own pitta crisps for about a year now, after spotting bags of them in the shops sometime last year. Having made them for the first time last week, I can’t believe it took me so long to get around to making them – this is definitely a recipe I’ll be recreating time and time again, starting in the very near future!
These simple crisps went down a storm with the whole family, and didn’t hang around long at all! They’d be great for serving up at every occasion, from party food to snacks, and of course they’d be great for packing in a lunch box too. Be sure to make plenty, these pitta crisps are VERY moreish!
You can use any type of pitta bread for this recipe, I used shop-bought wholemeal pittas to save time but you could of course try making your own with my easy homemade pitta bread recipe. It’s great for using up leftovers that might otherwise be thrown away too, I’m sure we’ve all found the occasional stale pitta bread or two hiding at the bottom of the bread bin and this simple recipe is a great way to bring them back to life
Easy Homemade Pitta Crisps
Ingredients:
- 3 wholemeal pitta breads
- spray olive oil
- sea salt
Method:
Preheat your oven to 180°C/350°F/Gas Mark 4. Grease two baking trays with a little olive oil.
Carefully split each pitta bread in half (as shown below) by sliding a sharp knife through to separate.
Cut the pitta bread halves into bite-sized strips or triangles with a sharp knife or kitchen scissors.
Spread the pitta bread pieces in a single layer over the greased baking trays and spray well with oil to coat.
Sprinkle over sea salt flakes to taste.
Bake in the oven for 8-10 minutes until crispy and browning round the edges. Be sure to keep a sharp eye on them as they are cooking because they can go from perfect to burnt in the blink of an eye!
Serve warm with a hummus or another dip of your choice, or leave to cool completely before storing in an airtight container until ready to use.
Note: As long as they are cooled properly before storing, the pitta bread crisps should stay crispy for at least 2-3 days.
Enjoy!
Looking for a tasty dip to go with these yummy pitta bread crisps? Try my simple beetroot dip or child-friendly roasted carrot hummus!
Grace
These homemade pitta crisps have just 3 simple ingredients and are perfect for party food, healthy snacks and packing in a lunch box. Use up your leftover pitta breads with this easy and delicious recipe the whole family will love!
- 3 wholemeal pitta breads
- spray olive oil
- sea salt
- Preheat your oven to 180°C/350°F/Gas Mark 4. Grease two baking trays with a little olive oil.
Carefully split each pitta bread in half by sliding a sharp knife through to separate the two flat halves.
- Cut the pitta bread halves into bite-sized strips or triangles with a sharp knife or kitchen scissors.
- Spread the pitta bread pieces in a single layer over the greased baking trays and spray well with oil to coat.
- Sprinkle over sea salt flakes to taste.
- Bake in the oven for 8-10 minutes until crispy and browning round the edges. Be sure to keep a sharp eye on them as they are cooking because they can go from perfect to burnt in the blink of an eye!
- Serve warm with a hummus or another dip of your choice, or leave to cool completely before storing in an airtight container until ready to use.
Note: As long as they are cooled properly, these pitta bread crisps should stay crispy for at least 2-3 days.
Enjoy this recipe? Why not save it to Pinterest so you can easily find it again!
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