Homemade Pita Chips Tzatziki (Printable)

Golden pita chips paired with refreshing tzatziki for a light Mediterranean-style snack.

# 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
05 - 1/2 teaspoon smoked paprika

→ Tzatziki

06 - 1 cup Greek yogurt (full-fat or low-fat)
07 - 1/2 large cucumber, grated and squeezed dry
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 Prepare:

01 - Preheat oven to 400°F.
02 - Slice each pita bread into 8 triangles using a sharp knife.
03 - Place pita triangles in a single layer on a baking sheet and brush both sides with olive oil.
04 - Sprinkle pita chips with sea salt, garlic powder, and smoked paprika.
05 - Bake for 10–12 minutes, flipping halfway through, until golden and crisp. Let cool on a rack.
06 - In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, sea salt, and black pepper. Stir until fully blended.
07 - Cover and refrigerate tzatziki for at least 10 minutes to enhance flavor.
08 - Arrange pita chips on a serving platter and present with chilled tzatziki.

# Expert Suggestions:

01 -
  • The chips stay crisp much longer than store-bought, making them ideal for lingering snacking.
  • Tzatziki is cool and tangy, the perfect antidote to salty, crunchy pita—trust me, you& want extra for dipping.
02 -
  • If you don& squeeze out the cucumber, the tzatziki gets runny and the chips slip right through.
  • Baking pita a minute longer almost always pays off—but you need to watch closely to avoid burnt edges.
03 -
  • Use a pastry brush to really cover every nook of pita—those crisp edges are always the best bites.
  • Let the tzatziki chill longer if you have the time; flavors deepen and become even tastier.
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