Homemade Pita Chips Tzatziki (Print Version)

Crunchy pita chips with chilled tzatziki make a flavorful, fresh Mediterranean snack for any summer day.

# Ingredient List:

→ Pita Chips

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

→ Tzatziki

06 - 1 cup Greek yogurt
07 - 1/2 large cucumber, grated and squeezed to remove excess moisture
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

# Steps:

01 - Set oven to 400°F and allow it to fully preheat.
02 - Slice each pita bread into 8 equal triangles using a sharp knife.
03 - Place the pita triangles on a baking sheet in a single layer and brush both sides with olive oil using a pastry brush.
04 - Sprinkle sea salt, garlic powder, and smoked paprika evenly across the pita triangles.
05 - Bake for 10–12 minutes, turning once halfway through, until each chip is golden brown and crisp. Remove from oven and allow to cool.
06 - In a mixing bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper. Mix thoroughly until smooth.
07 - Cover and refrigerate tzatziki for at least 10 minutes to allow flavors to develop.
08 - Present pita chips on a platter alongside chilled tzatziki for dipping.

# Helpful Hints:

01 -
  • There's nothing quite as satisfying as making your own chips that are crisp, flavorful, and never oily.
  • Paired with tzatziki, these bring a summery freshness that makes snack time genuinely exciting.
02 -
  • If you skip squeezing the cucumber dry, your tzatziki will turn out runny and thin.
  • Baking pita chips crowded together makes them steam instead of crisp, so always keep them in a single layer.
03 -
  • Watch the chips closely near the end of baking; an extra minute makes them shatteringly crisp but just half a minute too long can burn them.
  • For creamy tzatziki, always whisk in the olive oil at the very end instead of all at once.
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