Split the pitta in half so you have two thin layers of bread. Cut into whatever shape you fancy, I’ve gone for triangles.

In a mixing bowl, combine your garlic powder, onion powder, your remaining oregano, salt and pepper. Add the pitta pieces to the bowl and stir to coat.

Heat a good glug of oil in a pan then add your pitta pieces. Fry until crunchy and golden.

Transfer to an air tight container and store at room temperature until ready to serve. Enjoy with your choice of dip or as part of a meal-prep dish with your favourite protein, carb and veg.