Everyone loves a good chip and dip, but when made right, pitta chips can work as a great accompaniment or snack to go with your health lunch recipe of 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.
HOW TO MAKE PITTA CHIPS
Cut pittas into triangles, drizzle with olive oil and scatter with sea salt. Bake at 180 C, 160 C fan, 350 F, gas 4 for 10 minutes.
Method
- 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.
Ingredients
- Pitta breads
- Ingredients for dips vary depending on your choice
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