Categories: Mexican
Ingredients
- One 6-count bag pitas
- 3 tablespoons olive oil
- Kosher salt
- 1/2 cup Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 lemons, juiced
- 1/4 cup black olives, chopped
- 1 cucumber, finely chopped
- 1 tomato, finely chopped
- 1/2 small red onion, finely chopped
- Feta cheese, for sprinkling
Directions
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Preheat the oven to 400 degrees F.
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Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary).
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In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine.
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Spoon the yogurt sauce over the pita chips and sprinkle with feta.