Ingredients
Serves 1 (contains approximately 152 kcal)
- ½ wholemeal pitta bread (32g)
- 1 teaspoon rapeseed or olive oil (5g)
- ½ teaspoon garlic granules (3g)
- 15g natural yoghurt
- ½ teaspoon chopped fresh herbs (such as basil, parsley and/or mint) (3g)
- Freshly ground black pepper
Method
- Preheat the oven to 180°C, (350°F), gas mark 4. Using a scissors or sharp knife cut the pitta in half so you have two pieces and spray with the oil then sprinkle over the garlic granules.
- Cut into triangles and arrange on a non-stick baking tray and bake for 6-8 minutes until just beginning to go crisp and golden brown around the edges.
- Remove from the oven and leave to cool. Mix the yoghurt with the herbs in a small bowl and season with pepper. Arrange the pitta chips on a plate with the herb dip to serve.
