An inventive method to repurpose stale pitta bread by turning it into deliciously seasoned snacks.
Three years ago, I assisted my friend, chef Sam Webb, in establishing a street food stall at Newquay Boathouse. Webb and his team prepare everything from scratch, prioritizing the use of local Cornish ingredients wherever possible. Their offerings include hot honey sourced locally and pitta made with freshly milled flour; Webb also cultivates his own produce alongside fellow restaurateur Matt Comley.
As expected, minimizing food waste is a key focus for Webb, which led him to develop waste-saving pitta chips served with hummus. This recipe appealed to me immediately, not least because the chips cook quickly. What distinguishes Webb’s pitta chips is their exceptional seasoning of sumac, za’atar, and sea salt applied just before serving.
Pitta chips
Similar to my own recipe, these chips are worthwhile even if you have only a small amount of leftover pitta. Once baked or fried, they become a perfectly seasoned snack that can be topped with cheese for a delicate canapé or enjoyed by the bowlful as an alternative to tortilla chips with hummus.
Store any leftover pittas in a sealed container in the freezer until needed, splitting the pockets in half to create thinner pieces. Older, firmer pittas are suitable as well, but for a lighter, less brittle chip, freeze them while they still retain some softness.
For a firmer, crunchier chip, grilling is preferable. To conserve energy, fill the grill if possible, and monitor closely since the chips brown quickly. For a faster, more indulgent option, shallow frying produces a more fragile and brittle chip.
Ingredients:
Leftover pittas
Olive oil or other neutral oil
Spices such as cumin or chili flakes, or Webb’s blend of sumac and za’atar, to taste
Split the pitta pockets in half and cut them into random triangular or rectangular shapes, resembling tortilla chips.
Preheat the oven to 210°C (190°C fan)/410°F/gas mark 6½. Arrange the pitta pieces directly on the oven grate and brush both sides with olive oil. Bake until they begin to crisp and develop color, then flip and repeat. Season while warm and serve immediately.
Alternatively, shallow fry the chips. Pour 5-10mm of olive oil into a frying pan sized appropriately for the amount of pitta. Test the oil’s readiness by dropping in a crumb; if it sizzles, the oil is hot enough. Carefully place the pitta pieces into the oil, frying until golden before flipping. Remove with tongs, drain on kitchen paper for a minute, then season and enjoy.
