No matter how good of a cook you are there will always be something you can’t master. My sister in law couldn’t master chocolate chip cookies for years until one day they just worked. It’s amazing how one day something clicks and the recipe you’ve messed up so many times just works. My nemesis (other than macrons, those beauties are a difficult one for me) are these pitta crisps! This is the fourth time I’ve tried to work out a recipe for them. Four times. Three failures later and here we are.
My issue was oven temperature and baking them. They were either too
burnt crispy or soggy because of too much oil. I’ve finally mastered my quantities and oven temperature and these turned out brilliantly.
I wanted to make these after a work colleague, last year, bought a couple of packets of them from M&S. They were delicious and I loved them. However when she told how much they cost I was a little horrified considering how cheap pitta breads are to buy. That’s when the idea of making my own came into my head. Fast forward a year, recipe developing and here we are.
These would be great to pack up in lunch boxes and are a healthier alternative to a packet of crisps. You could make them even healthier by using wholemeal pitta breads. Make up a big batch and keep for a week in an airtight container.
– Serves 4 –
2 white pitta breads
1 tsp garlic powder
1 tsp paprika
1 tbsp olive oil
– Preheat your oven to 200ºC/Gas 6.
– Carefully slice your pitta breads in half and then cut into small triangles.
– In a small bowl mix together the garlic powder, paprika and olive oil.
– Use a pastry brush and brush each pitta triangle.
– Place onto a large baking tray and bake for 7-8 minutes or until golden brown. Keep an eye on the crisps as they can burn easily.
– Leave to cool.
A serving contains – 85 calories, 3.7g fat (0.6g saturated fat), 40mg sodium, 8mg potassium, 10.7g carbohydrates, 1.6g fibre, 0.6g sugars, 2.1g protein