Ingredients
- Pita Chips:
- 1 cup plain greek yogurt
- 1 small garlic clove, grated/minced (or 1/4 t. granulated)
- 1/2-1 tablespoon dill weed
- 1 cucumber, peeled, grated
- 1 tablespoon fresh lemon juice
- 1/4-1/2 teaspoon salt
- 4 whole wheat pita pockets
- 1/2 cup olive oil+ (3.75oz)
- 1-2 tsp. granulated garlic powder
- 1/4-1/2 teaspoon salt, to taste
- 1/4-1 teaspoon penzey’s fresh ground pepper
Preparation
Step 1
TZATZIKI:
In a medium bowl, combine yogurt, garlic, dill weed, cucumber, lemon juice and salt as desired. Mix well. This pairs perfectly with Melanie’s pita chips.
PITA CHIPS:
These are a great snack for lunches, after work or in between classes. Making your own beats buying them and you can add any spices you’d like to the
olive oil to make them different each time.”
Preheat oven to 375°.
Cut the pitas carefully in half so that you have 8 thin pita circles. Cut each circle into
8 pizza-like wedges. Arrange on a foil-lined baking sheet. In a small bowl, combine olive oil, garlic, salt and pepper. Use a grill or pastry brush to lightly brush the seasoned oil evenly over each pita wedge. Bake 8-10 minutes. Keep an eye on the chips because they can get extra crispy very quickly. Remove from oven and serve with your favorite
dip or eat alone as a snack.