Pitta Crisps

My Mum made these for a party the other day, and let us try them straight out of the oven beforehand. Bad idea. Very quickly, a large proportion had disappeared and more had to be rustled up – with the order to Eat. No. More. Tricky stuff. There’s just something about the sharp crunch and the salty olive oil coating that makes these irresistible. Plus, they are a snap to make so perfect for a last-minute canapé or pre-dinner nibble. Personally, we enjoyed these in front of the Friday night television – they make a great change from Kettle Chips!

First, take one pitta bread. Then, cut all the way around the edge of the pitta, leaving you with two halves – one thicker and doughy and the other thinner.

Take one pitta half and cut in half again. Using two cuts, take one of these halves to form three triangles of pitta bread. Repeat this with all the pitta breads, preferably keeping the thinner pitta crisps separate from the doughy ones (they cook at different rates). Spread a bunch of either thick or thin triangles on a baking tray sprinkled with olive oil and toss them to be covered on both sides. Sprinkle with a zatar seasoning, and place high in a hot oven for 4-6 minutes.Remove from the oven, pile high on a plate and enjoy!