These crisps are my go-to cracker to serve with guacomole, hommus and dips. One packet of Lebanese bread goes a very long way, and they are really quick to make. You can flavour the oil with fresh chillies and rosemary if you wish before adding the herb or salt mix. They keep well in an airtight container.
Pita Crisps with Guacamole
Print RecipeIngredients
- Lebanese bread rounds
- Olive oil
- Flavoured salt and herb mix, or lemon pepper mix
- Guacamole
- 2 ripe avocadoes
- Sambal Olek (Asian chilli paste), or fresh chopped red chilli to taste
- 1 tomato, seeded, finely chopped
- juice of 1 lime or lemon
- 1/2 bunch coriander, chopped
- sea salt and cracked black pepper
Instructions
Pita Crisps
Preheat oven to 160C
Cut the Lebanese bread rounds into shapes. Cut each round in half first, and then cut each half into about 5 pieces.
Separate each piece by pulling apart. Now you have twice as many crisps as you started with.
Arrange the pieces on a flat baking tray with the insides facing up.
Brush with olive oil and sprinkle with your chosen salt and pepper mix.
You can flavour the olive oil with a red chilli that has been split open and/or a sprig of fresh rosemary[/message_box]
Bake in the oven for 6- 8 minutes or until a light golden brown.
Cool on a rack and store in an airtight container.
The pita crisps with keep for at least a week.
Guacamole
Scoop out the avocado flesh onto a dinner plate.
Roughly mash with a fork. You need it to be a quite chunky.
Cut the tomatoes into quarters and scoop out all the seeds, leaving just the outer flesh. Chop finely.
Chop the coriander.
Mix together with plenty of salt and pepper, Sambal Olek, and lime or lemon juice.
If you need to keep the guacamole for an hour or so before serving, drizzle some additional lemon juice on the surface, and cover with cling wrap, pressing it directly onto the surface of the guacamole.
