Receta Cornish Sea Salt
“I’ll never remember all this” I thought as I was given a guided tour of the Cornish Sea Salt production site. The ‘operations director’, Philip Tanswell, was whipping us from point to point, explaining machinery and chemistry and…salty things, telling us how he couldn’t believe no-one else had thought to harvest Cornish sea salt. Personally, I think it’s more likely that people have had the idea, but after reading up on the production thought to themselves, ‘nah, bugger that’. I wish I could tell you how it’s harvested, I really do, but I can’t because the process was complicated, and the explanation of it full of words like ‘microfiltration’, sub-atomic particles’, exchanger twist flugelbinder’ and ‘flomboggle wangcharging maxalatron’. I may possibly have made some of those up. I also can’t tell you about much of the process however, because Philip wants to keep it a secret, lest people steal his methods. The world of salt is competitive, it turns out, and things are said about both Maldon and Halen Mon which I want to repeat here but probably shouldn’t. Interesting, though. Veeeeery interesting.
There’s salt in there…
To come up with a recipe based around salt proved a little challenging at first because, well, everything has salt in it. These pitta chips may seem overly simple but trust me, they’re the kind of snack you start walking away from them turn back halfway through for another hit. I could go wild for a fistful or thirty right now. They’re really good when made with both the Cornish Sea Salt ‘Luxury Pepper’ and chilli mixes and of course just the regular salt flakes and they’re incredibly easy to make. I suppose they’re healthier than crisps too. What more do you want from me?!
Salty Pitta Chips
2-3 pitta bread (depending on size)
- 1.5 tablespoons olive oil
- 1 tablespoon either Cornish Sea Salt Luxury Pepper blend or chilli blend
Heat oven to 200C. Cut the pitta chips into pieces, splitting some if you can, so they get extra thin and crisp. Mix the oil and salt then rub into the pitta pieces, making sure they’re evenly coated. Spread on a baking tray and cook for 7-10 minutes, tossing halfway through. Watch them carefully so they don’t burn. Allow to cool and serve with some dippage, such as hummus.
See Cornish Sea Salt Website for stockists or to buy online