I’m not sure if I’m legally allowed to call these pittaritos – hopefully this isn’t some sort of copyright violation! But they are crispy and triangular, much like a well-known corn-based snack and the name just seems to fit. It sounds zingy and fresh, much like the two dips that go with! These pitta chips are a fantastic way of bringing stale pitta breads back to life and are just a little bit more fun than plain old grilling and toasting. Plus, no added oil, just plain baking – they must be good!
I know guacamole tends to be the ‘cool’ dip, but I find it much more refreshing to add a bit of a kick. With the seeds removed, the green chili shouldn’t be too hot and will also add another level of texture to the dip. The salsa is quite hot as well – if you have a tamer palate, simply omit the hot stuff. The chilies in both can be substituted quite well with red onion, just dice one up and add half to each of the dips. Or go all out and have chilies and onion. Go big or go home, I say!
There’s not really much of a story going for this recipe, but its definitely got a future as a new family favourite. Whether freshly warm from the oven or cool, the pittaritos are perfect for picnics and the dips can easily be packaged up into Tupperware for a day out with friends and family. You’ll also see the dips heavily featured throughout other recipes, they are wonderfully versatile sides. Make up a bruschetta with crunchy baguette slices and the salsa. Go crazy and have the guacamole thick on sourdough toast. Be creative! Live your life! Find your joy!
Makes enough for a not-so-ravenous family of four, you’ll probably need more!
4 pitta breads, sliced into triangles
1 large ripe avocado, halved
Juice and zest of half a lime
Small bunch of coriander, finely torn
1 hot green chili, minced
Moosewood fresh tomato salsa
4 large tomatoes, diced
2 green chillies, finely chopped
Juice and zest of one unwaxed lemon
Small bunch coriander, torn
Make the guacamole
Remove the seed from the avocado and, using a spoon, shell the two halves into a bowl. Use the back of a fork to mash them up, but don’t puree them, there needs to be some texture left. Remove any stringy bits. Zest and juice the half-lime directly into the bowl and stir to mix before adding the coriander and chili. Mix and leave (covered) to chill.
Make the salsa
Combine all the ingredients in a fancy bowl and cover. The pitta chips shouldn’t take too long to bake and this salsa is best when cool but not cold.
Make the pittaritos
Heat the oven to 230C. Put a sheet of grease-proof paper on a baking tray and spread the triangles out evenly. Bung the tray into the oven for 5 minutes before removing and shaking the triangles around. Put the tray back in the oven and repeat until the chips are slightly browned and crunchy. You may need to sample some in that time – it usually takes around 3-4 goes.