Roasted Pitta Bread Chips with Minted Greek Yogurt Dip and Pomegranate Sprinkles

SuperValu Sharon Hearne-Smith Roasted Pitta Bread Chips SuperValu Sharon Hearne-Smith Roasted Pitta Bread Chips

These roasted pitta bread chips are the perfect summer snack for the little ones.

7 people 5 minutes 10 minutes


  • 1 tsp Ground Cumin
  • 2 tbsp Olive Oil
  • 1 parts Pepper
  • 1 pinch Salt
  • 1 pinch Sea Salt
  • 6 - SuperValu Pitta Bread white or wholemeal
  • 1 - SuperValu Pomegranate seeds of half

For the Dip:

  • 150 ml Greek Yoghurt
  • 1 - Lime zest only
  • 2 tbsp SuperValu Fresh Mint finely chopped, plus extra for garnish


1. Preheat the oven to 220°C/gas mark 7.

2. Cut each pitta bread into five pieces and place in a large bowl. Drizzle the olive oil over, then add the cumin and salt and toss together until evenly coated. Spread out flat on a baking tray and bake in the oven for 4 to 5 minutes, until lightly golden. Be careful though as they can burn easily.

3. Meanwhile, mix the yogurt, lime zest and mint together and
season to taste. Spoon into a serving bowl and sprinkle the pomegranate seeds on top.

4. Arrange the crisp pitta chips on a serving plate with the dip. Garnish with a few fresh mint leaves and serve.

Aveen Bannon says:
This tasty snack is rich in both calcium and protein and is a great way to introduce natural yogurt with no added sugar into
your kids’ diet. Try to use wholemeal pitta breads for some extra fibre.

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