Chef Sam Webb's street food stall Babette in Newquay, Cornwall, sources ingredients locally and makes everything from scratch, including pitta bread with freshly milled flour. When that pitta goes stale, Webb has found an answer: transform it into spiced chips, a snack that reduces food waste while delivering flavor.
The recipe takes old pitta bread and seasons it heavily before crisping it, creating a moreish alternative to discarding the bread. This approach reflects a broader kitchen principle of salvaging ingredients that would otherwise be thrown out. Webb sources his hot honey from local producer the Rescued Bee and prioritizes Cornish ingredients wherever possible, a philosophy that extends to repurposing what might otherwise become waste.
The method is straightforward enough for home cooks to replicate. By applying the right spice blend and cooking technique, stale pitta becomes a snack worth seeking out rather than a kitchen failure. The approach pairs practical waste reduction with the kind of flavor-forward thinking that defines Webb's street food operation.