Spicy Pitta Nachos (“Pittachos"!)
You can top, toast or fill our new Pittas however you like, and we have a great idea for you! Chop them up and transform them into nachos! Full of flavour, and great to share with your loved ones. These are really quick and easy to make in an air fryer but if you don’t have one, just bake them in the oven instead.
Credited to: Warburtons
Kcal:
Difficulty: Pretty easy
Serves 8
20 mins prep
Ingredients
- 4 Warburtons Gluten Free Pitta Breads
- 1 tbs vegetable or light olive oil
- ½ tsp chilli flakes (optional)
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Good pinch sea salt and black pepper
- Soured cream
- Few fresh chives, chopped
- GF Salsa
- GF Guacamole
- 2 spring onions, thinly sliced
- 2 fresh red or green chillies, thinly sliced
Method
- Cut the pittas in half lengthways then cut each half roughly into 6 triangles. Spread out on a large board or tray
- Drizzle the oil over the pitta pieces then sprinkle on the spices and seasonings evenly
- Put half of the pitta chips into the air fryer and cook at 190° for about 4 minutes or until crispy and golden. All air fryers vary slightly so you might need to adjust the time and temperature a little. Turn them over part way through and be careful not to overcook them. Repeat with the rest of the pitta triangles
- While the pittas are cooking, mix most of the chives through the sour cream then spoon into a small bowl and place on a serving tray. Sprinkle a few more chives on top
- Spoon the guacamole and salsa into bowls and pop on the tray too
- When the pittas are crispy and golden, arrange on the tray around the bowls and scatter over the sliced spring onion and chilli. Let everyone tuck in and dip their own nachos
Hints and tips:
To oven bake, spread the pittas in a single layer onto one or two baking trays then cook in a preheated oven at 180°C for about 10 minutes until golden and crispy. Turn half way through cooking and keep an eye on them as they can brown quickly
