Homemade Pita Chips Tzatziki (Printer-Friendly)

Crispy pita chips paired with creamy tzatziki—perfect for a light Mediterranean snack on warm days.

# What You’ll Need:

→ 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 water removed
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 Steps:

01 - Set oven temperature to 400°F.
02 - Slice each pita bread into 8 even triangles.
03 - Place pita triangles in a single layer on a baking sheet. Brush both sides with olive oil and sprinkle with sea salt, garlic powder, and smoked paprika if desired.
04 - Bake for 10 to 12 minutes, turning halfway through, until the chips are golden and crisp. Allow to cool completely.
05 - Combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, sea salt, and black pepper in a mixing bowl. Stir thoroughly.
06 - Refrigerate the tzatziki for a minimum of 10 minutes to blend flavors.
07 - Present cooled pita chips alongside chilled tzatziki, ready for dipping.

# Expert Advice:

01 -
  • You can turn simple pita bread into an irresistible chip in minutes — perfect for impromptu snacking.
  • The homemade tzatziki is so refreshing, it makes you want to dip everything, not just chips.
02 -
  • If you don't squeeze out all the cucumber moisture, your tzatziki will get soupy — I ruined a batch once by skipping this.
  • Baking the chips too long can turn them from crisp to burnt in seconds; a minute extra matters, so watch closely near the end.
03 -
  • Squeeze cucumber completely dry to avoid watery dip — wrap it in a towel and twist!
  • Toss chips immediately with seasoning after oiling for maximum flavor adhesion.
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