Pitta chips with tzatziki
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 6 min
- Cook: 8 min
- Makes: 2 portions
Ingredients
- 2 wholemeal pittas
- 1 tsp olive oil
- 4 tbsp plain yoghurt
- 1/4 cucumber, grated and squeezed
- a few mint leaves, chopped
Contains: Wheat, Milk
Method
- Tear the pittas into pieces, brush with oil, and bake at 200 °C for 8 minutes until crisp.
- Mix the yoghurt, cucumber and mint. Cool the chips and dip.
Safety: Break large chips smaller for your child.
Storage: Chips keep 2 days in a tin; tzatziki 1 day.
Tip: Crisps with no salt, and a dip that is mostly yoghurt.
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