Homemade Pita Chips Tzatziki (Printable)

Crispy pita chips paired with cool tzatziki deliver a savory, refreshing snack for warm-weather enjoyment.

# What You’ll Need:

→ Pita Chips

01 - 4 large pita breads
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika

→ Tzatziki

06 - 1 cup Greek yogurt
07 - 1/2 large cucumber, grated and excess water squeezed out
08 - 2 cloves garlic, finely minced
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
11 - 1 tablespoon lemon juice
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Preheat the oven to 400°F. Ensure racks are positioned in the middle for even heat distribution.
02 - Using a sharp knife, slice each pita bread into eight evenly sized wedges.
03 - Lay pita triangles out in a single layer on a baking sheet. Brush both sides thoroughly with olive oil. Sprinkle with sea salt, garlic powder, and smoked paprika if desired.
04 - Bake chips for 10–12 minutes, turning them halfway, until crisp and golden brown. Remove from oven and allow to cool completely.
05 - In a mixing bowl, blend Greek yogurt, grated cucumber (squeezed dry), minced garlic, olive oil, chopped dill, lemon juice, sea salt, and black pepper. Stir until homogeneous.
06 - Cover the bowl and refrigerate for at least 10 minutes to enhance flavor integration.
07 - Arrange the cooled pita chips alongside the chilled tzatziki in a serving platter and enjoy.

# Expert Advice:

01 -
  • It’s the kind of crunch you can’t buy, especially with smoky paprika dusting the edges.
  • Tzatziki’s tangy chill cuts through the salt, making it easy to lose track of how many chips you’ve eaten.
02 -
  • Once, I skipped squeezing the cucumber dry, and my tzatziki turned watery and bland — always wring it out!
  • Letting the dip chill really brings out the dill and garlic; don’t rush this step.
03 -
  • Baking the chips a minute or two longer transforms them into a deep golden snack — but watch closely to avoid burning.
  • Squeezing cucumber dry before adding to yogurt is the real key to creamy dip.
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