Homemade Pita Chips Tzatziki (Printable)

Crispy pita chips with creamy tzatziki make a refreshing Mediterranean-style snack.

# 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, optional
05 - 1/2 teaspoon smoked paprika, optional

→ Tzatziki Dip

06 - 1 cup Greek yogurt, full-fat or low-fat
07 - 1/2 large cucumber, grated and excess liquid removed
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

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Cut each pita bread into 8 evenly sized triangles.
03 - Lay pita triangles in a single layer on a baking sheet. Brush both sides with olive oil.
04 - Sprinkle with sea salt, garlic powder, and smoked paprika if desired.
05 - Bake for 10–12 minutes, flipping halfway, until golden brown and crisp. Remove from oven and allow to cool.
06 - In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, sea salt, and ground black pepper. Combine thoroughly.
07 - Cover and refrigerate tzatziki for at least 10 minutes to blend flavors.
08 - Present pita chips alongside chilled tzatziki for dipping.

# Expert Advice:

01 -
  • When you bite in, the salty, crispy pita meets creamy, tangy tzatziki like a secret handshake between textures.
  • You can make the chips and dip ahead, saving you from last-minute kitchen chaos.
02 -
  • If you skip squeezing the cucumber, your tzatziki turns watery and loses its creamy vibe.
  • The chips can go from perfect to burned in under a minute, so don't wander off while they bake.
03 -
  • Always squeeze cucumbers well or your dip becomes soup — learned after one watery disaster.
  • A quick drizzle of oil over chips before serving gives them a fresh shine and a flavor boost.
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