February 2024
These tasty Greek-style pita nachos are an unexpected, healthier twist on the usual game-day nacho platter. Inspired by the foods and flavors of the Mediterranean diet, they’ll fill you with protein from Greek yogurt-based tzatziki sauce and hummus; heart-healthy fats from olives and olive oil; high-fiber, complex carbs from homemade pita chips; and an array of fresh, colorful vegetables.
Ingredients
- 4 pieces whole-wheat pita bread (7 to 8 inches in diameter)
- 2 teaspoons olive oil
- 1/4 teaspoon salt (divided)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1 cup plain Greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons minced parsley (divided)
- 1 cup grape or cherry tomatoes, cut in half
- 1 cup chopped cucumber
- 1/4 cup pitted olives (chopped)
- 1/4 cup sliced pepperoncini (jarred, hot or mild)
- 2 tablespoons minced green onion
- 2 ounces feta cheese, crumbled
- 1 cup prepared hummus
Tools
- Chef’s knife and cutting board
- Measuring spoons and cups
- Sheet pan
- Tongs or a flat spatula
- A platter, plates, and spoons to serve
Instructions
1. Set the oven to broil (choose “high” if there are multiple temperature options), and move the rack to the top position. Line a sheet pan with foil for easier cleanup.
2. Cut each pita in half. Then, cut each half into three triangles so you have 24 pieces.
3. Lay the pita chips on the sheet pan. Drizzle with the olive oil, and sprinkle with the garlic powder, the cumin, and most of the salt (reserve a pinch for the tzatziki). Toss the chips to combine with the seasoning, and then, arrange them in a single layer.
4. Place the pan under the broiler, and let the chips toast for 2 to 4 minutes or until they start to crisp and turn golden. Watch them closely so they don’t burn. Flip the chips, and repeat on the second side. When the chips are crisp and lightly golden, remove the pan and let the chips cool.
5. Prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, the lemon zest, the lemon juice, 1 tablespoon of minced parsley, and a pinch of salt. Stir to combine, and set the sauce aside.
6. Arrange the pita chips on a platter, leaving an opening in the middle for the hummus and tzatziki. Top the chips with the tomatoes, cucumbers, olives, pepperoncini, remaining parsley, and green onion.
7. Add the hummus and tzatziki sauce to the middle of the platter.
8. To serve, set out plates and spoons. Allow each person to take a portion of chips and vegetables and scoops of hummus and tzatziki as desired.
Kids Can!
- Season and toss the pita chips
- Measure the vegetables
- Sprinkle the vegetables over the chips
