This lovely light nutrition packet vegetarian /vegan curry is great midweek meal, full of hearty chickpea and other vegetables and so easy to make. Korma
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 you 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 minimal fuss.
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
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 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.