Crispy pita chips with a healthy herb and avocado dip

Tamara West

Crispy pita chips

6 medium	Pita breads, split in half and cut into triangles (Main)
1 serving	Olive oil
1 serving	Sesame seeds, or smoked paprika, to sprinkle

Healthy avocado dip

1	Avocado, firm and ripe, chopped (Main)
1 clove	Garlic, chopped
3 Tbsp	Natural yoghurt
½ cup	Coriander, or flat-leaf parsley, chopped
1 pinch	Ground cumin, and ground coriander
1 pinch	Ground coriander
1 squeeze	Lemon, to season

Directions

To make the pita chips

1. Preheat oven to 160C. Brush pita bread triangles with olive oil and sprinkle with sesame seeds or a little smoked paprika (if using) and a little salt.
2. Place on a baking tray and bake for 10-12 minutes until crispy. Leave to cool completely before storing in an airtight container. They will keep for a few days.

To make the dip

1. Blend all ingredients together in a food processor until smooth, and season to taste with salt, pepper and lemon juice.
2. Alternatively chop garlic and herbs finely and mash all ingredients together. The dip is best eaten fresh.