Roasted Pitta Bread Chips with Minted Greek Yogurt Dip and Pomegranate Sprinkles
These roasted pitta bread chips are the perfect summer snack for the little ones.
7 people
5 minutes
10 minutes
Ingredients
- 1 tsp Ground Cumin
- 2 tbsp Olive Oil
- 1 parts Pepper
- 1 pinch Salt
- 1 pinch Sea Salt
- 6 - SuperValu Pitta Bread white or wholemeal
- 1 - SuperValu Pomegranate seeds of half
For the Dip:
-
150
ml
Greek Yoghurt
-
1
-
Lime
zest only
-
2
tbsp
SuperValu Fresh Mint
finely chopped, plus extra for garnish
Method
1. Preheat the oven to 220°C/gas mark 7.
2. Cut each pitta bread into five pieces and place in a large bowl. Drizzle the olive oil over, then add the cumin and salt and toss together until evenly coated. Spread out flat on a baking tray and bake in the oven for 4 to 5 minutes, until lightly golden. Be careful though as they can burn easily.
3. Meanwhile, mix the yogurt, lime zest and mint together and
season to taste. Spoon into a serving bowl and sprinkle the pomegranate seeds on top.
4. Arrange the crisp pitta chips on a serving plate with the dip. Garnish with a few fresh mint leaves and serve.
Aveen Bannon says:
This tasty snack is rich in both calcium and protein and is a great way to introduce natural yogurt with no added sugar into
your kids’ diet. Try to use wholemeal pitta breads for some extra fibre.
