Chips are an excellent party snack or great to munch on during movie nights but they aren’t the healthiest snack option. Lynton from My Market Kitchen has made a healthy alternative to your favourite snack that isn’t always the most nutritious.
Lynton whips these chips up in no time using some packet wraps most of us have in our pantry and our Egyptian Dukkah spice mix. Egyptian Dukkah is packed full of Middle Eastern spices, nuts and seeds; adding a big punch of flavour and a little extra crunch. Our ready-made spice blends like Egyptian Dukkah are a great way to add maximum flavour with the minimal fuss check out some other great middle eastern recipe ideas here.
Paired with a delicious greek-style yoghurt dip, your guests will be salivating at your next party and your kids will never guess they’re healthy!
Use our easy-to-follow recipes and watch along with Lynton to whip these up yourself at home.
Spices used in this recipe
Egyptian Dukkah Pistachio & Lemon Myrtle – Mild
Egyptian Dukkah is a warm and aromatic blend of roasted nuts seasoned with herbs and spices. Our blend is made with roasted and hazelnuts, almonds, sesame seeds, cumin, coriander, middle eastern za’atar and sea salt. The addition of lemon myrtle and pistachio to our original blend gives it an amazing new crunch. Popularly Turkish bread is dipped in olive oil then into dukkah to create a delicious dip.$3.45
Preheat oven to 200 degrees Celsius. Spray 1 side of each wrap with oil. Season with salt and pepper and Egyptian Dukkah Mix. Cut each wrap into sixteen pieces before placing it onto a baking tray in a single layer.
On a separate tray place the pinenuts in a single layer.
Place both the trays into the oven and bake for 4 to 5 minutes or until both are done to your liking. Transfer to a wire rack to cool.
Meanwhile add the yoghurt, lemon juice, salt, and pepper to a small mixing bowl and roughly chop the spring onion and basil, leaving a few pieces of each to garnish. Mix the yoghurt and taste, adjust seasoning if needed.
Place the yoghurt into a bowl and garnish with pinenuts, the reserved herbs and olive oil. Serve with the chips.