Herbed Flatbread Chips

Serves: 10|Prep: 10 minCook: 10 min

Simple and delicious homemade flatbread chips. A perfect alternative to store-bought chips, which are often packed with additives and flavour enhancers such as MSG. They take only 10 min to prepare and the herb mix contains no nasties. Be sure to choose a good quality wholegrain wrap to use as the base. Serve with beetroot or butternut hummus, or any dip of choice. They are a perfect mix of crunch and herbiness to ensure your kids will be coming back for more. They are suitable kids parties, entertaining guests or taking along on picnics and playdates.

Ingredients

Method

4 pieces wholegrain/wholemeal flatbread (eg. mountain or pita bread, or sourdough wraps).
1 tsp dried oregano
1 tsp sesame seeds
½ tsp chia seeds
2 tbs extra virgin olive oil
sprinkle sea salt

1.	Preheat oven to 160°C and line two baking trays with baking paper.
2.	Combine oregano, sesame seeds, chia seeds and oil in a bowl.
3.	Slice flatbread into smaller pieces and lay them out in a single layer on the baking tray.
4.	Brush the bread pieces with the oregano-sesame seed mixture and sprinkle with a pinch of sea salt.
5.	Bake in oven for 5 mins or until crisp and golden brown.
6.	Serve plain or with Butternut Hummus.

Tip:

Serve immediately, store in an airtight container for up to a week or refrigerate for up to 2 weeks. Tip: For a dairy-free version, leave out parmesan cheese.