These pita crisps are so easy and such a great thing to have stashed in the cupboard to use with cheese, dips, crumbled into salad or as a snack on their own. I have used cumin here to pick up the notes in the beetroot dip, but I have also made them with smoked paprika and coriander or just with sea salt. Store in an airtight container in the pantry.
1 packet of pita flat bread
olive oil spray
1 tspn cumin
Preheat oven to 180 degrees. Line a tray with baking paper. Cut pita into pizza slice shapes. Spay with olive oil. Sprinkle with salt and sparingly with cumin. Bake for about 7 mins or til golden. Cool and serve with Green Fattoush or Spiced Beetroot Dip (see other recipe page for Spiced Beetroot Dip).