Sun-Dried Tomato & Garlic Pitta Chips

Like potato chips, but BREAD. Can it get better? Hell yeah. Just keep reading.

These little morsels have been quite trendy on the snacking scene recently. For some reason, they seem to be marketed as a sort of health food.


I'm not going to sit here and tell you about how much healthier and more virtuous an option these are compared to potato chips. This is delicious bread, chopped, soaked in oil and toasted under the grill - of course it isn't a light option, but who gives a damn? We want out carbs and we want them now.

These pitta chips are a total hack: super quick to make and you can dress them how you like. I've experimented with a few flavours and they're great every time - except salt & vinegar - that was a soggy disaster. The one flavour that has stuck by me through fat and thin is this one: sun-dried tomato & garlic.

Sun-dried tomatoes - you buy them in a jar, preserved in oil. You can keep them in the fridge for ages; they're great for adding richness to pasta sauces. They have an incredibly intense tomatoey flavour with a slight smokiness - it's almost haunting. Combined with garlic, it's a flavour extravaganza. They team up beautifully.

Altogether, these pitta chips are delicious just as they come, though I reckon a dollop of houmous on the side isn't a bad thing.

I reckon 2 pitta breads will serve one person nicely - have 3 if you're particularly greedy or if you're me.
- What You'll Need: -
+ 2/3 Pitta Breads +
+ 2/3 Sundried Tomatoes (1 for each pitta) +
+ 1 clove of Garlic +
+ 1 teaspoon of Tomato Puree +
+ 2 tablespoons of Extra Virgin Olive Oil +
+ Sprinkle of Black Pepper & Sea Salt +

1. Preheat your oven/grill to high. These are much faster to make under a hot grill, but if you don't have one, it's perfectly fine to bake them.

2. Chop your pitta into little shapes. I prefer little triangles - they're better for dipping - but if you want to bust out the groovy shapes, by all means...

Once they're all cut up, place them off to one side while we make our marinade.

3. Take your sun-dried tomatoes and chop them as fine as you can. You could put these into a mini-processor or something really, but that's too much effort just for a snack. We want carbs NOW.

Once mulchy, tip them into a medium-sized mixing bowl.

4. Crush/grate a clove of garlic into the bowl of tomatoes.

Also add in your teaspoon of tomato puree along with your salt & pepper and 2 tablespoons of Extra Virgin Olive Oil. Really, any oil will do, but extra virgin has a lovely Mediterranean flavour, I recommend it muchly.

Give everything a stir until you have a red-tinted, oily slick.

5. Add your pitta shards into their tomatoey marinade.

Give everything a light toss until every piece is fairly coated with the marinade.

6. Line a baking tray with foil. Arrange your pitta chips onto the sheet so they each have their on space. It's a bit like edible Tetris, but try and cram on as much as you can.

7. Toast your pitta chips for about 5 minutes until they're dry on top, but not burning. Keep an eye on them. If you're baking them in the oven, check them every minute to make sure they're not burning.

Once they have dried on top, turn each one over individually and then toast again for about 5 minutes until dried out.

And you're done!

I'd recommend you eat them straight away. They go great with shop-bought houmous. It's a great snack for watching light-night TV in your pyjamas with a whiskey cocktail. Why not? This is the new normal for us. I swear.

If you can think of any new flavours to try, let me know!


Anthony :)



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