Ingredients:
6 pita breads, store-bought
extra virgin olive oil, for greasing
cayenne pepper, for sprinkling
sea salt, for sprinkling

Method:
1 Preheat the oven to 450°F (230°C). Divide the pita breads in half by separating the 2 layers of bread. Brush the pieces of bread on both sides with a little olive oil, then sprinkle them with salt and a scattering of cayenne pepper.

2 Stack the pieces of pita bread on top of each other in piles of 6, and cut them into large triangles. Lay the cut chips out onto several large baking sheets in a single layer, making sure they do not overlap.

3 Bake the chips in the top of the oven for 5 minutes, or until the bottoms are starting to brown. Turn over and continue to cook foranother 2–3 minutes until they are browned and crisp all over. Watch them to make sure that they do not burn. Leave to cool on paper towels, and serve with dips such as baba ganoush or hummus.

STORE:
The chips will keep in an airtight container for 2 days.

BAKER’S TIP:
These simple snacks go well with homemade dips and salsas, or even chili con carne. They are an inexpensive alternative to chips, and much healthier too! To make them even more nutritious, bake whole wheat pita chips instead.

Pita Chips