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Minty pitta chips

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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.

Serves 2

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