Description
Discover how to make crispy homemade pita chips with a creamy tzatziki dip. This easy recipe is perfect for snacking or entertaining guests.
Ingredients
- – 1 cup (240 ml) Greek yogurt
- – 1 Persian cucumber grated with the large holes of a box grater
- – 1 garlic clove grated
- – 2 tablespoons (30 ml) lemon juice
- – 1/4 cup (60 g) chopped fresh mint leaves + more for garnish
- – 1/4 cup (60 g) chopped fresh dill
- – 1 tablespoon (15 ml) olive oil + more for garnish
- – Salt and pepper to taste
- – 2-3 pita bread cut into 6-9 triangles
- – Olive oil for drizzling
- – 1 teaspoon (5 ml) za’atar
- – 1/2 teaspoon (2.5 ml) sumac
- – 1/2 teaspoon (2.5 ml) garlic powder
Instructions
- Grate the cucumber and allow it to drain in a colander or dry it using paper towels, then place it in a mixing bowl.
- Combine the yogurt, grated garlic, lemon juice, and the chopped mint and dill with the cucumber. Season with salt and pepper, and add a splash of olive oil. Stir the mixture until everything is blended and adjust the seasoning if necessary.
- Drizzle some olive oil on top and garnish with extra mint leaves before serving.
- Set your oven to 400 degrees Fahrenheit to preheat.
- Slice the pita bread into 6-9 wedges and coat them with olive oil. Sprinkle the pita pieces with za’atar, sumac, or garlic powder, and arrange them on a baking tray.
- Toast the pita chips in the oven at 400 degrees Fahrenheit for about 12-15 minutes until they are crisp and lightly browned.
- Allow them to cool for a short while prior to serving.
Notes
- Thoroughly drain or dry grated cucumber to prevent tzatziki from becoming watery.
- Adjust garlic amount to taste for a stronger or milder flavor in the tzatziki.
- Experiment with herbs like parsley or cilantro to customize tzatziki flavor.