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Pita Crisps

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Pita Crisps sprinkled with Olsson's Sea Salt Flakes

With this not-even-really-a-recipe, you’ll never buy pita crisps again, nor will you ever waste a piece of leftover Lebanese bread! Perfect with hummus, tzatziki, babaganoush, labneh, or any dips, crumbled over salads, alongside soups or just as a moreish snack on their own with a glass of the gorgeous copper-hued La Nebbia Col Fondo naturally sparkling Nebbiolo from Dalzotto.

Makes as much as you like

Ingredients
  • Stale Lebanese or pita bread
  • Extra virgin olive oil, for drizzling
  • Salt flakes, to taste
Method
  1. Preheat oven to 200°C.
  2. Cut bread into large bite-sized pieces.
  3. Place in a large bowl, drizzle generously with oil and toss with your hands to coat well.
  4. Arrange on a baking tray in a single layer and sprinkle with salt.
  5. Place in oven for 6-8 minutes until crisp and golden.
  6. Cool and serve or store in an airtight container in a cool, dark place for up to a week.
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Pita Crisps

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