Pita crisps

We often go to Sydney road to stock up on Italian, Lebanese and Greek ingredients. The highlight is always the A1 bakery, where you can get a packet of the freshest, tastiest pita bread for around $1. Usually this is devoured in the car on the way home, however sometimes (okay, rarely), some manages to survive the journey home. This recipe is perfect for using up any stale pita bread you may have lying around, and works equally well on pita bread that has been frozen.

4 Pita breads
2 tablespoons Olive oil
2 cloves garlic, finely chopped
1 teaspoon dried oregano
sea salt flakes

Preheat the oven to 180˚C and line two baking trays with baking paper.

Pull the pita breads apart so that they form two circles, and tear the circles into rough chip shapes, placing them on the baking trays.

Combine the olive oil, garlic and oregano in a small bowl and brush onto the pita crisps. Sprinkle with the sea salt flakes and bake for approximately 5 minutes, or until golden and crisp.