Pita Chip Platter with Tzatziki
Crispy, homemade whole wheat pita chips served with a cool, creamy tzatziki dip and fresh cucumber slices. A perfect healthy and satisfying snack that's ready in under 30 minutes.
For 4 servings
Prepare the tzatziki dip.
Grate the cucumber and squeeze out excess water. Mince the garlic. In a medium bowl, combine 1 cup Greek yogurt, grated cucumber, minced garlic, 2 tbsp lemon juice, 2 tbsp shepu bhaji (dill), and a pinch of black pepper. Mix well until thoroughly combined and creamy.
TIPSqueezing out the cucumber water is crucial for a thick, non-watery tzatziki dip.Prepare the pita and cucumber slices.
Preheat oven to 375°F (190°C). Cut 4 whole-wheat pita breads into 8 wedges. Toss wedges with 1 tbsp olive oil, 1 tsp dried oregano, 0.5 tsp garlic powder, and a pinch of salt until evenly coated. Slice the remaining cucumber into thin rounds for garnish.
- Preheat oven to 375°F (190°C).
- Cut 4 pita breads into 8 wedges each.
- Toss pita wedges with olive oil, oregano, garlic powder, and salt.
- Slice remaining cucumber for garnish.
Bake the pita chips.
Spread the seasoned pita wedges in a single layer on a large baking sheet. Bake for 10-12 minutes, or until golden brown and crispy. Keep a close eye on them to prevent burning, as they can brown quickly.
TIPFor extra crispy chips, flip them halfway through baking to ensure even browning on both sides.Assemble the platter and serve.
Arrange the baked pita chips artfully on a serving platter around a bowl of the prepared tzatziki dip. Garnish the platter with the sliced cucumber rounds. Serve immediately for the best texture and flavor.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, let the tzatziki rest in the fridge for at least 30 minutes before serving.
- 2You can use any leftover pita chips in salads as a crunchy topping, similar to croutons.
- 3Feel free to add other spices to your pita chips, like smoked paprika or a pinch of red pepper flakes for some heat.
- 4Store leftover tzatziki in an airtight container in the refrigerator for up to 3 days. The pita chips can be stored in an airtight container at room temperature for up to a week.
Adapt it for your goals.
Vegan
Substitute the Greek yogurt with a plain, unsweetened plant-based yogurt, such as coconut or almond-based yogurt.
gluten freeGluten free
Use your favorite gluten-free pita bread to make the chips. Ensure all other ingredients are certified gluten-free.
high proteinHigh protein
Use a full-fat or 5% milk fat Greek yogurt to increase the protein and creaminess of the tzatziki dip.
quickQuick
If you're short on time, use store-bought pita chips instead of making them from scratch. Just prepare the fresh tzatziki dip.
Why this is on our healthy list.
Rich in Protein
Greek yogurt is an excellent source of protein, which helps with muscle repair and keeps you feeling full and satisfied.
Good Source of Fiber
Using whole wheat pita provides dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Hydrating and Nutrient-Dense
Cucumbers have a high water content, helping with hydration. They also provide essential vitamins and minerals with very few calories.
Frequently asked questions
Yes, this is a very healthy snack. It uses whole wheat pita for fiber, non-fat Greek yogurt for protein, and fresh vegetables. Baking the chips instead of frying them significantly reduces the fat content.