Tzatziki and Pita Chips 8 servings per recipe
Source: https://spendsmart.extension.iastate.edu/recipe/tzatziki-pita-chips/
Ingredients
- 1 cucumber (cut in half lengthwise)
- 1 teaspoon garlic (peeled and minced)(about 1-2 cloves)
- 2 containers (6 ounces each) plain Greek yogurt
- 1 teaspoon dried dill and/or fresh mint
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 6 (6 1/2 inch) whole wheat pita bread pockets
- Olive oil or nonstick cooking spray
- Dried basil, parsley, garlic powder (optional)
Preparation
- Use a spoon to scrape out seeds from cucumber. Dice the cucumber into small pieces or shred using a grater.
- Spread cucumber on paper towels on top of a clean kitchen towel. Roll up the towels and squeeze to remove excess liquid. Transfer dry cucumber to a large bowl.
- Add the garlic, yogurt, dried dill or fresh mint, salt, and olive oil. Mix together. Cover and refrigerate until served.
- Preheat oven to 350°F.
- Split pitas in half. Separate pocket halves into those that are thicker and those that are thinner.
- Brush halves with olive oil or spray with cooking spray.
- Sprinkle with basil, parsley, and garlic powder, if desired. Brush or spray again to help the spices stick.
- Cut each half into 4 pieces. Bake thin halves as one batch and thick halves as another batch.
- Bake 10-16 minutes. Watch closely so they do not burn.
- Cool and store in an airtight container. Keep pita chips 1-2 weeks.
Tips
Serve the Tzatziki the day after it is made for best flavor. Refrigerate no more than 4 days,
Nutrition Facts
- 8 Servings Per Recipe
- Serving Size: 1/4 cup Tzatziki with 6 chips
Amount Per Serving
- Total Calories 210
- Total Fat 7g
- Saturated Fat 4g
- Sodium 300mg
- Total Carbohydrates 29g
- Dietary Fiber 4g
- Total Sugars 2g
- Protein 8g
- Calcium 60mg
- Iron 2mg
- Potassium 87mg