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
Better version
Wholemeal pittas with olive oil and za'atar, plus a fresh dill and lemon tzatziki.
Per serving£1.15
Total cost£4.60
Time27 min
Ingredients for 4
- Chips
- 4 wholemeal pitta breads
- 3 tbsp olive oil
- 2 tsp za'atar
- sea salt , to taste
- Dip
- 400 g Greek yoghurt
- 1 cucumber , deseeded and grated
- 2 cloves garlic , crushed
- 2 tbsp fresh dill , chopped
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil , to finish
Method
- Heat the oven to 200C. Brush the pittas with olive oil, scatter with za'atar and salt.
- Cut into triangles, spread on a tray and bake 10-12 minutes until golden and crisp.
- Deseed and grate the cucumber, then squeeze it dry in a clean cloth.
- Fold the cucumber, garlic, dill and lemon juice through the Greek yoghurt.
- Season, drizzle with extra virgin olive oil and serve alongside the warm chips.
Equipment
- baking tray
- mixing bowl
- clean tea towel
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.
