Prep 10 mins
Cook 8 mins
A lovely party snack served with the dip on the side or you may even use these crushed into smaller pieces over any green salad in place of croutons.
For Salsa Fresca
- 6 medium tomatoes, seeded and fined chopped
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 fresh green chili, seeded and finely chopped
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh coriander leaves
- salt & freshly ground black pepper
For the Spicy Pita crisps
- 4 pita breads
- 6 tablespoons olive oil
- 3 -4 garlic cloves, minced
- 1⁄2 teaspoon dried red chili pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1⁄4 teaspoon black pepper
- To make the salsa, combine tomatoes, onion, garlic, chilli, lime juice, oil and coriander in a bowl and season with salt and pepper to taste.
- Cover and let stand for 30 minutes at room temperature to allow the flavours to blend.
- Serve chilled or at room temperature.
- You may make the salsa upto a day in advance, cover and refrigerate.
- To make the pita crisps, first of all, pre-heat oven to gas mark 4/350F/180°C.
- Split pita breads open into two.
- Combine oil, garlic, chilli, oregano, thyme, salt and pepper in a bowl.
- Brush crumb sides of pita halves with the spicy oil.
- Place oiled side up onto a baking sheet.
- Toast until golden brown on the shelf just above the middle shelf (but not the top most if you know what I mean!)of the oven, about 5-8 minutes (you will have to keep an eye on them constantly though since they tend to burn easily).
- Remove from the oven and transfer onto a wire rack and leave to cool.
- Break into large pieces and serve.
I really liked this, even though I went light on the red chili pepper flakes for the pita.
These are really tasty- even without the salsa!! I had a little of the oil-spice mix leftover, but next time I'll make sure it covers every inch of the pitas. Excellent and simple for a party! Thanks!
A tasty and easy recipe to make when a snack attack comes on plus a great way to use up some less than fresh pitas that I had. I made the salsa as written but tweaked the chips by reducing the oil to 2 tablespoons. I also cut my pitas into wedges before baking. There are a lot of flavors going on in this dish! Thanks for sharing your recipe!