I discovered the pitta crisps in London and I became completely addicted. Not only is it absolutely delicious but also it is much less fat than regular chips because they are baked and not fried. So these are the perfect allies for appetizers with some light salads and a good dip. I studied these pitta crisps to invent a home made version and the result is very nice especially if you cut them in triangles which really gives a very professional visual aspect. It is also an opportunity to reveal my secret recipe for a Mango chutney dip with cream cheese of which all my guests are fans!

Pitta crisps

Prep: 15min
Cooking: 1h

For 6 people

- 6 large pitas (white or cereal type)
- olive oil
- Salt and pepper
- powdered spices of your choice

Preheat oven to 110 °.

Open the pitas and cut each side into pieces with scissors (preferably in a triangle). Place the pieces of pitas on a sheet of baking paper on a tray in the oven (rather high).

Using a brush, coat each piece of pita with a little olive oil (on the inside). Add salt and pepper and sprinkle with powdered spices of your choice.

Bake at mid-height and dry at 110 ° until the pitta is crispy. Monitor closely to prevent burning.

Cool and serve as an appetizer with raw vegetables and dips.

Mango chutney dip with cream cheese

Prep: 3mn

For a large bowl

- 100g mango chutney (commercially available)
- 70g cream cheese
- salt, pepper, cumin, black sesame seeds

In a bowl, mash the cheese with a fork. Add the mango chutney and mix thoroughly.

Taste and season to taste and the initial mango chutney. Possibly add cumin seeds or black sesame seeds.

Serve with chips and salad as an appetizer.

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