Homemade Pita Chips Tzatziki (Printable)

Crisp pita chips with cool tzatziki make a simple, delicious Mediterranean-style snack for sharing.

# 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

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Cut each pita bread into 8 even triangles.
03 - Arrange pita triangles in a single layer on a baking sheet. Using a pastry brush, coat both sides of each triangle with olive oil.
04 - Sprinkle triangles evenly with sea salt, garlic powder, and smoked paprika if using.
05 - Bake for 10 to 12 minutes, turning the chips halfway through, until golden and crisp. Remove from oven and allow to cool.
06 - In a medium mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, extra-virgin olive oil, dill, lemon juice, sea salt, and black pepper. Stir thoroughly until well mixed.
07 - Cover the tzatziki and chill in the refrigerator for at least 10 minutes to allow flavors to develop.
08 - Plate the cooled pita chips and serve alongside the chilled tzatziki.

# Helpful Hints:

01 -
  • You get to decide exactly how salty, garlicky, or crisp you want every chip — no bland store-bought bags here.
  • The contrast between just-warm chips and icy cold tzatziki is honestly addictive, and it’s way more refreshing than you’d expect.
02 -
  • Not squeezing all the water out of the cucumber once left me with a dip so thin it practically slid off the chip — squeeze like you mean it.
  • Brushing the pita with oil, not just drizzling, makes every bite golden-crisp rather than patchy and chewy.
03 -
  • If you want your chips lighter, separate the pita into single layers before cutting and baking.
  • A gentle hand with garlic in the tzatziki means its flavor won’t overpower everything else — taste as you go.
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