Pitta crisps with paprika, thyme and sesame
Serves 6-8 | prep 5 mins | total time
Pitta crisps with paprika, thyme and sesame
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Serves 6-8 | prep 5 mins | total time
Rate
Nutritional information (per serving)
Calories
313Kcal
Fat
9gr
Saturates
1gr
Carbs
50gr
Sugars
3gr
Fibre
2gr
Protein
9gr
Salt
1gr
Ingredients
- 6 pitta bread
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sesame seeds
- 1 tbsp thyme leaves
Step by step
Get ahead
Make up to 2 days ahead, cool and store in an airtight container. They can also be frozen; defrost before reheating.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the pittas on a tray in the oven for 5 minutes to warm slightly. Then cut each in half horizontally, working around the edge, to make 2 thin ovals of pitta (opening it like a book). Cut each oval into rough triangles. Spread out on two large baking trays.
- In a small bowl, mix together the olive oil and smoked paprika; season with sea salt and black pepper. Drizzle the oil over the pittas; toss. Sprinkle with the sesame seeds and thyme leaves. Bake for 10-15 minutes until crisp.
