Recipe - Tzatziki and Homemade Pita Chips

This is one of my all-time favorite snacks and it's so easy to make. The homemade pita chips are seriously addicting!

Creamy Tzatziki Dip

1 large cucumber
1 container of thick Greek Yogurt
1 1/2 tsp kosher salt
1 1/2 tsp fresh ground pepper
1 tsp garlic powder (I find fresh garlic too overpowering)
The juice of one large lemon
You can add in some fresh dill as well (I personally prefer it without)

To make sure you get a nice creamy thick dip, I like to drain the cucumber of any extra water. You can do this two ways. The first and quickest option is to grate your cucumber into a cheese cloth. You can then ring out all that extra moisture by folding the cheese cloth around the grated cucumber and squeezing. Kind of like you would ring out a wet towel. If you don't have any cheese cloth on hand then you can grate it into your colander and allow to drain in the fridge over night. Stirring occasionally.

Once you have your cucumber ready to go. Throw all the ingredients into a bowl and mix well. Taste test to ensure the seasoning is as strong or mild as you prefer and adjust accordingly. Throw it back in the yogurt container and store in your fridge for up to a week.

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Homemade Pita Chips

3 large pitas of your choice
olive oil
kosher salt
fresh ground pepper
garlic powder
optional - add dill, basil and onion powder

This is the perfect way to use up any left over pita bread that has gone stale. If you only have fresh ones, they work just as well.

Preheat the oven to 325 - cut the pita into long strips approximately 1.5" wide. Gently open the pita and separate the two layers. Now cut the strips into squares. You can also rip the pita if you like a more rustic chip, just try to keep all the pieces similar in sizes for even baking.

Toss the cut up pita into a large bowl. Drizzle with olive oil and toss so that all the chips are lightly oiled. Sprinkle with desired seasonings as listed above and continue to toss. Once all the chips have been oiled and seasoned, lay out the chips in a single layer on a parchment lined cookie sheet. You may need to use two cookie sheets. Don't overlap the chips or they won't get as crisp in the oven.

Bake in the oven for approximately 10 - 12 minutes until golden brown and crisp. Allow to cool and store in an air tight container. They are the perfect chip for this Tzatziki dip!