Baked Pitta Crisps

30 Sep 2018

These little pitta crisps are a healthy nibble or are great to serve with dips such as:

Anchovy dip

Basil and pine nut dip      

Sour cream and chive dip      


Pitta can be kept in the freezer until needed and then the baked pitta are quick to make and will stay fresh for 2 or 3 days.  Below is a selection of flavourings, but there are many other possibilities.  




1 pitta

1 tbsp olive oil

0.25 tsp chilli powder

Pinch salt



1 pitta

1 tbsp olive oil

1 tbsp sesame seeds

Salt and pepper



1 pitta

1 tbsp olive oil

Salt and pepper



1 pitta

1 tbsp garlic infused olive oil

Salt and pepper



Heat the oven to 190°c.


Cut the pitta in half to form 2 pockets.  Cut through each pocket.  There will be a thin piece and a thicker piece.


Cut the thin piece into 6 or 8 rough triangle shapes


Cut or peel as much of the soft dough off the thicker piece of pitta and then cut that into 6 or 8 rough triangles.


Using a pastry brush, cover each pitta triangle with the flavoured oil of your choice.  Season well.


Cook on a baking sheet for 3 or 4 minutes until crispy. The thicker pieces will need a minute or two longer.


Cool on a cake rack and when completely cold, store in an airtight container.



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