A chef in Cornwall has devised a simple way to transform leftover pitta bread into spiced chips, offering a solution to food waste. The recipe, created by Sam Webb of Babette street food stall, uses stale or frozen pitta to produce a crunchy snack seasoned with sumac, za'atar and sea salt.
Webb, who sources local Cornish ingredients, developed the chips to serve with hummus. The method involves splitting pitta pockets in half, cutting them into triangles, and baking or shallow frying until crisp. The seasoning is added just before serving for maximum flavour.
For a firmer texture, the chips can be grilled, while shallow frying yields a more brittle result. Leftover pittas can be stored in the freezer until needed, and older bread works well too. The chips can be served as canapés with cheese or as an alternative to tortilla chips with dips.
