Crispy Pitta Chips
This recipe is a new take on "toast" meals – great when all you fancy is a snack or light supper
- Pitta breads
- Ingredients for dips vary depending on your choice
If you choose guacamole, than you’ll be filling up with healthy fat-filled avocados, whereas Tzatziki contains cucumber to help towards your five-a-day. If you choose aubergine and garlic as your dip of choice, you’ll not only be once more getting a hit of five-a-day, and it all tastes great too.
Make ahead keep the dips ready in your fridge, so you won’t be tempted to reach for something less healthy when you’re feeling peckish.
- For Smoky Aubergine and Garlic Dip Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Halve 3 aubergines lengthways; make deep slashes in the flesh. Mix 2tbsp olive oil with 2tsp smoked paprika; rub into cut sides of the aubergines. Cook for 40 minutes in a roasting tin with 1 bulb of garlic, whole. Scoop out the flesh; squeeze the garlic cloves out of their skins. Blend to a rough purée with juice 1 lemon and 1½tsp toasted, crushed cumin seeds.
- For Tzatziki Dip Mix 500g (1lb 2oz) Greek yogurt with the finely chopped leaves from a small bunch mint, 1 fat, crushed garlic clove and ⅔ cucumber, grated and squeezed of its moisture. Add juice ½-1 lemon and season.
- For Guacamole Dip Mash 2 ripe avocados. Mix with 1 tomato, deseeded and finely diced, ½ red onion, peeled and finely diced, handful chopped coriander and juice 1 lime. Add 1 chilli (optional), deseeded and finely chopped, and season.