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Rate this recipe by Keens
Curried pita chips with tomato salsa
4 large ripe tomatoes, finely diced
2 spring onions, finely sliced
1/2 cup coriander leaves, roughly chopped
2 tbsp olive oil
1 long green chili, finely diced
6 small pita bread, cut each into 8 wedges
Olive oil spray
KEEN'S Traditional Curry Powder
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
Preheat oven to 200℃.
Place the pita wedges in a large baking dish, spray generously with the olive oil and evenly sprinkle over the KEEN’S curry powder. Season with salt and toss together.
Bake for 10 minutes until golden and crisp.
Combine all the salsa ingredients in a bowl, mix together and season to taste with salt and pepper.
Serving suggestion: Can also be served with your favourite dip.
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