The most popular BFree product in my Instagram pole was the PITTA BREADS!! I love them too! They were the first “gluten free” thing I ever bought from the free from aisle. So where did the pitta chip nachos idea come from?
It seems most of you are stuffing them or using as a pizza base so thought I’d give you something a little different to try. PITTA CHIP NACHOS!!! Cue joke about what kind of cheese is not your cheese…in my case, anything that contains dairy thanks :’) (the real answer is nacho cheese, just incase you haven’t heard the joke and wondering what on earth I’m on about.)
My choice of pitta: Well, firstly it has to be BFree right?! Nothing compares. So then its down to variety… I’m loving cutting the regular nacho triangle shapes out of their Wholemeal Pittas but the new Mini Pitas are EVEN BETTER. They’re seriously good scoops to make sure you get a bit of all the toppings in one go – the guac, veggie chilli, “sour cream” (I used a dairy-free equivalent), cheese, the lot… drooling as I type.
I’ve included my Pitta Chip recipe below! They’d also be the perfect accompaniment to a big bowl of hummus. Or even dunked in soup. Topped with leftover bolognese from the freezer? Or dipped in curry? Ok, I’ll stop now…
Homemade Pitta Chips
- 4 servings of Pittas – I went for 2 large BFree Wholegrain Pittas and 6 Mini Pittas
- 2 tbsp olive oil
- Generous sprinkle of salt and pepper
- Preheat your oven to 170oC (fan).
- If you're using a regular sized pitta, cut it into triangles. Easier said than done haha… have a look at my pic of how to start to get the most regular shaped triangles from your pitta (but don't worrry too much!!)
- In a bowl, mix together the oil, salt and pepper.
- Place a sheet of baking paper onto a baking tray.
- Lightly brush both sides of the pitta triangles and mini pittas with oil. If you haven't got a brush, just use your finger!
- Place each of the coated pieces onto the tray, so they do not touch.
- Place into the oven for 8-10mins or until slightly browning.
- Leave to cool and crisp up for at least 5 mins.
- Serve with your chilli or a yummy dip!
I’ve also included my Veggie Chilli recipe but feel free make it your own – this is the perfect kind of dish to use up all veg in the fridge.
Homemade Veggie Chilli
The Veg – add whatever you like here
- 1 carrot
- 1 celery stalk
- 1 pepper
- 1 tin mixed beans – kidney beans, lentils, whatever you like. 400g net weight (the size of a tin of heinz baked beans).
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 2 tsp paprika
- 1 tsp cinnamon
- 1 tsp asafoetida (or onion & garlic if you can tolerate it)
- 2 tsp tamari (gf soy sauce)
- Chop all your veg into chunky cubes and pan fry in a tiny bit of oil for 10 mins or until softened.
- Add the tomato puree and all the spices and fry for an additional 5 mins.
- Add the tinned tomatoes & tamari. Cover with a lid and simmer for 10 mins.
- Drain the mixed beans. Add to the pan, stir and leave to simmer for a final 5 mins to heat through.