Pitta crisps with paprika, thyme and sesame
Serves: 6-8
Prep time: 5 minsTotal time: 
Recipe photograph by Lauren Mclean.
Pitta crisps with paprika, thyme and sesame
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
313Kcal
Fat
9gr
Saturates
1gr
Carbs
50gr
Sugars
3gr
Fibre
2gr
Protein
9gr
Salt
1gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 6 pitta bread
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sesame seeds
- 1 tbsp thyme leaves
Step by step
Get ahead
Make up to 2 days ahead, cool and store in an airtight container. They can also be frozen; defrost before reheating.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the pittas on a tray in the oven for 5 minutes to warm slightly. Then cut each in half horizontally, working around the edge, to make 2 thin ovals of pitta (opening it like a book). Cut each oval into rough triangles. Spread out on two large baking trays.
- In a small bowl, mix together the olive oil and smoked paprika; season with sea salt and black pepper. Drizzle the oil over the pittas; toss. Sprinkle with the sesame seeds and thyme leaves. Bake for 10-15 minutes until crisp.
