Homemade Pita Chips Tzatziki (Print version)

Crispy pita chips and cool tzatziki offer a refreshing bite, perfect for snacking or sharing with friends.

# Required ingredients:

→ Pita Chips

01 - 4 large pita breads
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon garlic powder (optional)
05 - 1/2 teaspoon smoked paprika (optional)

→ Tzatziki

06 - 1 cup Greek yogurt (full-fat or low-fat)
07 - 1/2 large cucumber, grated and excess liquid squeezed out
08 - 2 cloves garlic, finely minced
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
11 - 1 tablespoon lemon juice
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How to make it:

01 - Preheat oven to 400°F (200°C).
02 - Cut each pita bread into 8 equal triangles.
03 - Lay pita triangles on a baking sheet in a single layer. Brush both sides with olive oil.
04 - Sprinkle sea salt, garlic powder, and smoked paprika evenly over the pita triangles.
05 - Bake for 10 to 12 minutes, turning halfway through, until crisp and golden. Remove and cool to room temperature.
06 - Combine Greek yogurt, grated cucumber, minced garlic, olive oil, fresh dill, lemon juice, sea salt, and black pepper in a medium mixing bowl. Stir thoroughly until well blended.
07 - Cover and refrigerate tzatziki for at least 10 minutes to allow the flavors to develop.
08 - Present cooled pita chips with chilled tzatziki on the side.

# Expert Advice:

01 -
  • Roasting your own pita chips gives you total license to go heavy (or light) on that smoky paprika and sea salt just the way you secretly prefer.
  • This tzatziki is so refreshing and creamy, it puts store-bought dips to shame and makes veggies taste like a treat.
02 -
  • The difference between slightly underbaked and perfectly golden chips is less than sixty seconds—a timer is your best friend here.
  • Draining the cucumber thoroughly transforms the tzatziki from runny to irresistibly creamy, trust me.
03 -
  • Never skip squeezing the cucumber thoroughly—it makes all the difference for texture.
  • Brush the oil right up to the edges—those crispy corners are the ones everyone fights over.
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