Tom Hunt's sumac and za'atar pitta chips work brilliantly with all manner of dips, including hummus. This intrepid way to save stale pitta bread by turning it into moreish and wonderfully seasoned snacks comes from chef Sam Webb, who created waste-saving pitta chips to serve with hummus at his street food stall Babette in Newquay.
Why Make Pitta Chips?
Like cheese straw misfits, these are worth making even if you have just a little pitta leftover. Once baked or fried, they make a perfect, highly seasoned snack that could be topped with some cheese (like a dainty canape) or enjoyed by the bowlful as an alternative to tortilla chips with hummus. Save any leftover pittas in a sealed container in the freezer until needed, splitting the pockets in half to create thinner pieces. Older, firmer pittas work fine, too, but for a lighter, less brittle chip, freeze them while they still have some bounce.
Ingredients
- Leftover pittas
- Olive oil, or other neutral oil
- Spices – cumin or chilli flakes, or Webb's mix of sumac and za'atar, to taste
Method
Split the pitta pockets in half and cut them into random triangular or rectangular shapes, similar to tortilla chips. For a firmer, crunchier chip, it's best to grill them, but fill the grill if you can, to save energy, and watch out because these chips colour quickly. For a quicker, more indulgent version, shallow fry them instead, for a more fragile and brittle chip.
Oven method: Heat the oven to 210C (190C fan)/410F/gas 6½. Arrange the pitta pieces directly on the oven grate and brush both sides with olive oil. Bake until they begin to crisp and colour, then flip and repeat. Season while warm and enjoy fresh.
Shallow fry method: Heat 5-10mm of olive oil in a frying pan of a suitable size for the amount of pitta you have. Check the oil is hot by dropping in a crumb; if it fizzes up, it's ready. Once hot, carefully drop the pitta pieces into the oil, fry until golden, then flip and repeat. Remove with tongs, drain on kitchen towel for a minute, then season and enjoy.
