Ingredients
4 sheets Antoniou Fillo Pastry
2 tablespoons (40ml) olive oil, for brushing
Sea salt flakes
Fresh Rosemary
Dried oregano
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Brush a large baking tray with olive oil. Lay one sheet of Fillo Pastry onto the baking tray, fitting it loosely into the tray (it’s ok if there are folds and wrinkles). Brush with olive oil. Repeat with another sheet of pastry on top. Sprinkle with sea salt flakes, rosemary, dried oregano (or any other herbs and flavourings that you enjoy). Repeat with another two layers of pastry on a separate baking tray. Bake for 13 minutes, or until the pastry is golden.
Remove from the oven, allow to cool, and using your hands break the pastry into pieces. Allow to cool completely.
The crisps can be stored in an air tight container or jar in the panty for up to two weeks.
Learn how to make Fillo Pastry Crisps with leftover Fillo Pastry