Spicy Pita Crisps (Chips) Served With Salsa Fresca
- Reviews 4
Ready In: 18 mins
Serves: 3-4
Ingredients
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
- salt
- 1⁄4 teaspoon black pepper
Directions
- 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.
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