Cut the pitta bread into triangles ... Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Tip everything back ...

Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces. To make the crispy feta, heat the oil ...