Oregano Pita Chips
Ingredients
- 4 pcPita bread (cut into triangles)
- 4 tbspExtra virgin olive oil
- 1 pcGarlic (finely minced)
- 1 tbspOregano
- 1 tspSweet paprika
- 1 pinchFleur de sel
Method
Crunchy bread triangles that snap with every bite. The surface is matte, dotted with dried herbs and salt, smelling of toasted bread and olive oil.
- 1
Preheat the oven to 180°C. Heat must be well distributed to ensure the bread dries out evenly.
- 2
Split the pita breads in half through the thickness to get thin discs. Cut each disc into eight regular triangles using a sharp knife.
- 3
In a bowl, mix olive oil, minced garlic, oregano, and paprika. Brush the inner side of the triangles. The bread should be coated but not soaked in fat.
- 4
Spread the triangles on a tray, oiled side up, without overlapping. Bake until the edges are lightly colored and the center becomes rigid and brittle.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the tray; air needs to circulate between triangles to dry them properly.
- Watch the end of the baking process very closely: it goes from golden to burnt in less than a minute.
How long does this dish keep?
Store in an airtight container at room temperature for up to 3 days. If they soften, put them in a hot oven for 2 minutes.
