Minty pitta chips
ready in 15 mins
These are so easy to do, and great with all sorts of dips and mezze dishes, as well as excellent with spicy Moorish eggs.
2 pitta breads
1 tsp olive oil
1 tsp fresh mint, finely chopped
salt to taste
1. Preheat the grill to a high setting. Split each pitta in half along all its edges to get two full-sized pittas but half as thick. Mix the oil and mint together. It doesn't look a lot, but you don't want the pittas to get soggy.
2. Lay the pittas rough side up on a baking tray, and smear the oil and mint evenly over the pittas. I find the back of a teaspoon easiest for this.
3. Pop under the grill for about 1 to 2 minutes, until crisp and brown around the edges. Take out of the grill and liberally sprinkle with salt. Break into bits and serve warm.