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
Ultimate version
Hand-cut pittas baked with garlic oil and sumac, with strained yoghurt tzatziki and a sizzled oil finish.
Per serving£1.95
Total cost£7.80
Time40 min
Ingredients for 4
- Chips
- 4 sourdough or artisan pitta breads
- 4 tbsp extra virgin olive oil
- 2 cloves garlic , finely grated
- 1 tsp sumac
- ½ tsp Aleppo pepper flakes
- flaky sea salt , to taste
- Dip
- 500 g full-fat Greek yoghurt , strained overnight
- 1 cucumber , deseeded, grated and salted
- 2 cloves garlic , crushed to a paste
- 3 tbsp fresh dill and mint , finely chopped
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil , to finish
Method
- Strain the yoghurt through muslin set over a bowl for several hours or overnight until thick.
- Heat the oven to 200C. Whisk the olive oil with grated garlic and brush over the split pittas.
- Cut into chips, dust with sumac, Aleppo pepper and flaky salt, then bake 12-15 minutes until shatteringly crisp.
- Salt the grated cucumber, leave 10 minutes, then squeeze very dry.
- Beat the cucumber, garlic paste, herbs and vinegar into the strained yoghurt and season.
- Spread the tzatziki in a bowl, swirl over the finishing oil and serve with the warm spiced chips.
Equipment
- muslin cloth
- baking tray
- pastry brush
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.
