Tzatziki with seasoned pita chips

Tzatsiki and seasoned pita chips

We are huge tzatziki fans in our house, my kids especially. My daughter loves the dip with baby carrots and cucumber sticks or her favorite, pita chips. I often cut up day old pita bread and season with oregano and olive oil, and bake for a few minutes. It is a great snack that I often pack in their lunch boxes for the day.

Tzatziki is also delicious served with grilled fish, baked potatoes, fried eggplant and zucchini, and you can make it with 0% fat Greek yogurt. A guilt free snack that is actually good for you!

Make sure the cucumber is properly seeded for a nice, smooth texture. Enjoy!

Tzatziki with seasoned pita chips by Bake Bellissima

loosely adapted from Nigel Slater and Epicurious
  • Tzatziki
  • 2 cups Greek yogurt or strained regular yogurt (** see instructions below)
  • 2 small lebanese cucumbers, or ½ English cucumber, peeled, seeded and shredded
  • 2 tablespoons olive oil
  • 1 garlic clove, minced and mashed into a paste
  • Squeeze of fresh lemon juice, to taste
  • ½ teaspoon minced fresh mint, and a few whole leaves for garnish (optional)
  • Fine sea salt and black pepper, to taste
  1. Sprinkle fine sea salt over the shredded cucumber that has been peeled and seeded. Place in a strainer for 15 minutes to remove excess water. Before adding to the yogurt, squeeze the cucumber in paper towels thoroughly.
  2. In a bowl, mix the Greek yogurt, cucumber, minced garlic, lemon juice, salt and pepper. Mix in the mint, if using. Serve as a condiment alongside fish or with pita chips. Keep refrigerated for up to 3-4 days.
  3. ** To strain regular yogurt, place the 2 cups in a strainer covered with fine muslin cloth. Keep in the refrigerator overnight to remove any liquid from the yogurt. This will ensure the tzatziki is not watery.

Seasoned pita chips
adapted from These pita chips will keep 1 week, in a closed container at room temperature.
  • 3 medium sized pitas, cut into bite size pieces
  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • ½ teaspoon finely grated lemon zest
  • 1 minced garlic clove
  • 1 teaspoon dried oregano, divided
  • Fine sea salt and black pepper, to taste
  1. Preheat oven to 400 F, and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the olive oil, red wine vinegar, lemon zest, garlic, and ½ teaspoon dried oregano, as well as the salt and pepper.
  3. Add the pita pieces to the bowl and toss in the vinaigrette. Place the seasoned pita on the prepared baking sheet in a single layer and top with remaining ½ teaspoon dried oregano.
  4. Bake for 5-10 minutes, depending on pita thickness. Check the oven after a few minutes and remove when golden brown.


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