Snacks
Greek
GreekPita Chips and Tzatziki
Crisp baked pita chips with a cool, garlicky cucumber and yoghurt dip. The basic tier keeps things quick with shop pittas and ready-grated cucumber, while the ultimate tier bakes its own seasoned chips and strains the yoghurt for a thick, restaurant-style dip.
Vegetarian
Nut-free
Budget version
Shop pittas crisped in the oven with a quick yoghurt and cucumber dip.
Per serving£0.60
Total cost£2.40
Time20 min
Ingredients for 4
- Chips
- 4 white pitta breads
- 2 tbsp vegetable oil
- salt , to taste
- Dip
- 300 g natural yoghurt
- 1 cucumber , coarsely grated
- 1 clove garlic , crushed
- 1 tbsp dried mint
Method
- Heat the oven to 200C. Brush the pittas with oil and cut into triangles.
- Spread on a tray, sprinkle with salt and bake for 8-10 minutes until crisp.
- Squeeze excess water from the grated cucumber and stir into the yoghurt.
- Mix in the garlic and dried mint, then season and serve with the chips.
Equipment
The three ways, side by side
Budget
Shop pittas crisped in the oven with a quick yoghurt and cucumber dip.
Better
Wholemeal pittas with olive oil and za'atar, plus a fresh dill and lemon tzatziki.
Ultimate
Hand-cut pittas baked with garlic oil and sumac, with strained yoghurt tzatziki and a sizzled oil finish.
