Oregano Pita Chips

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.

• Prep time: 10 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 401
• Protein: 8 g
• Carbs: 51 g
• Fat: 17 g

Ingredients

• 4 piece Pita bread ( cut into triangles )
• 4 tbsp Extra virgin olive oil
• 1 piece Garlic ( finely minced )
• 1 tbsp Oregano
• 1 tsp Sweet paprika
• 1 pinch Fleur de sel

Instructions

1. Oven prep

   Preheat the oven to 180°C. Heat must be well distributed to ensure the bread dries out evenly.

2. Cutting the bread

   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. Seasoning

   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. Baking and drying

   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.

Chef's tips

• 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.

Storage

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.