Vinegar Salt Snip-and-Bake Pita Chips with Chive and Onion Dip

Difficulty: Easy | Prep: 15 min | Cook: 10 min | Total: 25 min | Serves: 6 | Dietary: Vegetarian

👨‍👩‍👧‍👦 Cook With the Kids. Grand Final arvo needs a snack the little ones can make themselves, and this one only needs a pair of kitchen scissors. They snip the pita, brush it, rain Chooki's Vinegar Chicken Salt over the top and you handle the oven. Salt and vinegar chips you made at home, with a cold chive dip on the side.

Step 1: Snip the Pita

Heat the oven to 190°C fan-forced and line two trays with baking paper. Hand the kids the kitchen scissors and let them cut each pita into 8 rough triangles, like slicing a pizza. Wonky shapes are fine. They all crisp up the same.

Step 2: Brush and Season

Lay the triangles out in a single layer so none overlap. Kids brush the tops with olive oil, then sprinkle the Chooki's Vinegar Chicken Salt from up high so it lands evenly. The oil is what makes it stick, so don't skip any bits.

Step 3: Bake Till Golden

Grown-up job: bake for 8 to 10 minutes, swapping the trays halfway, until the edges are golden and the middles look dry. Leave them on the trays for 5 minutes. They go from bendy to properly crunchy as they cool.

Step 4: Stir the Dip

While the chips bake, the kids snip the chives into a bowl with the scissors. Add the sour cream, yoghurt, onion powder, garlic powder and the extra half teaspoon of Chooki's, then stir till smooth. Save a pinch of chives for the top and pop it in the fridge until the first bounce.

Tip: Pita that's a day or two old makes crunchier chips than fresh, so this is a good way to use up the end of the packet. Keep leftovers in an airtight container for up to 3 days.