This recipe is not really mine. I stole from a lady at book club many years ago. It is so delicious and fast, I guarantee you will not be buying store bought chips for a long time!
It’s great if you have little kids, as you can introduce interesting flavours and watch the amount of salt goes in. Have you ever read the back of a crisp packet? Horror of horrors, what is E-151, or ammonia caramel, or sodium diacetate? Don’t get me wrong, I do love a good packet of Monster Munch once in a while, but I dread putting it in my kid’s mouth. He’s already got eczema and nut allergies, poor kid. So anything that is as close to Mother Nature is what I’d like to put in his mouth. Bar worms, or snot, or any other gross biological thing that kids like to eat…
The above pic is of a plain version, with just extra virgin olive oil and cracked pepper and a sprinkling of salt. But it works well with all kinds of lovely fresh herbs, cheeses, spices, sweet or savoury. Parmesan? mmm… Sage? MMMM. Cinnamon and brown sugar? BRING IT! Will have to think of a few more combos.
The best kind of bread is the big Middle Eastern flatbreads. They’re very thin so the texture becomes extra crisp. Look for them in Asian supermarkets. Failing that, flour tortillas and pita breads will do in a pinch.
- 2-3 large flatbreads, I used pita bread
- 2-3 tablespoons of extra virgin olive oil (much better flavour)
- A good pinch of freshly cracked black pepper
- A sprinkling of salt
- Heat your oven to 200C.
- Cut up your flatbreads or pita in strips.
- Toss the strips in the olive oil in a large bowl.
- Spread the strips out on a large baking tray covered in foil, then sprinkle salt and pepper over them.
- Bake for 5-10 minutes in your oven. Keep an eye on them, as they can burn very easily.
- When they are golden brown, take them out and serve on a large platter with some good dip.
- Great for kiddies and as an appetiser for a party.