Gluten Free Pita Chips

You can quickly whip up a batch of these tasty little delights to share with the whole family.

Method

Divide your pizza dough into 8.

Roll out into a circle 5mm thick.

Brush top and bottom with a little flour, this is to stop them sticking together in a stack.

Stack the pitas on top of each other and leave for 20-30minutes to rise.

Heat a dry skillet or non stick pan to a medium heat.

Cook one pita at a time, checking underneath until it is just golden and then flip and cook the other side.

Preheat your oven to 200°C or you can also cook in your air fryer.

Cut each pita in to 12 triangles.

Place triangles into a bowl and coat with 1 - 2 tablespoons of the seasoned oil. Make sure all the chips are coated.

Repeat with remaining pitas.

Place a single layer of chips on a lined tray and bake until desired crispiness - keep an eye on them, they can quickly burn. Should take around 10minutes. If using your air fryer — shake halfway through cooking and cook in small batches.

For extra crunchy or thinner chips, slips your pitas once cooked as through you are going to make a pita pocket.

Hint: If you do not want to cook all the dough - freeze it after rising! Then get out a rolled piece and use for pitas, flatbreads, wraps or pizza as you need it. Just let it come to room temperature for about 40 minutes before cooking.