How to make pita nachos

Ingredients:

pita leaf;
1 glass of grated cheese;
1 small fresh cucumber;
1 small tomato;
½ sweet pepper;
3 tablespoons of mayonnaise;
hot sauce to taste;
greens of onions and cilantro, lime wedges for serving;
vegetable oil for frying.

Preparation

Cut a sheet of pita bread into triangles of approximately the same size.

There are two ways to turn a wheat cake into chips: more dietary - using the oven - and more authentic, but unhealthy - using deep fat.

If you chose the latter option, then pour vegetable oil into a frying pan or stewpan with a layer of a couple of centimeters, heat it over medium heat and start stacking pieces of pita bread in small batches. Lavash is fried instantly, so keep a close eye on the process and remove the chips when they are a couple more shades lighter than you want: they will immediately darken on napkins.

After the napkins have absorbed the excess oil, season the pita bread with a pinch of salt and stir. In addition to salt, you can add dried aromatic herbs, paprika, dried onions or garlic.

Place the resulting chips on a sheet of parchment in layers, sprinkling each layer with grated cheese.

Place the chips in an oven preheated to 190 degrees for 3-4 minutes to melt the cheese.

During this time, you can have time to mix mayonnaise with your favorite hot sauce. A couple of drops of lime or zest of half a green citrus - optional.

Pour the sauce over the prepared chips and top with the chopped vegetables. Top up the dish with fresh herbs and serve immediately, preferably accompanied by a glass of beer.