Greek-Style Pita Chips with Tomato Cucumber Relish
After making these pita chips once, I swore to myself I would never buy store-bought pita chips again. Not only can you guarantee you won’t be stuck with a bunch of broken chips, but they are so dang easy to make! For a more filling option, make a “Mediterranean Nacho Bar” and serve these with options like fresh parsley, crumbled feta, olives, hummus and tzatziki.
Recipe
Greek-Style Pita Chips with Tomato Cucumber Relish
For the Pita Chips:
6 medium -sized (about 8” diameter) fresh pita rounds
4 tbsp olive oil
1 tsp each of sea salt, paprika, and oregano
For the Tomato Cucumber Relish
4 firm roma tomatoes, diced
1 large English cucumber, diced
1/2 small red onion, diced
drizzle of olive oil
1/4 tsp dried oregano
salt and pepper, to taste
Directions
For Pita Chips, preheat oven to 375.
Slice pita into wedges and spread evenly on a baking sheet.
Combine remaining ingredients in a small bowl. Drizzle 1/2 of the mixture over the wedges and toss to coat. If there are still wedges that aren’t coated, drizzle the other half of the mixture and toss.
Cook for 12 minutes, checking at 8 minutes. Allow the chips to cool before serving. Chips will stay fresh in an airtight container for a few days.
For Tomato Cucumber Relish, rinse red onion and pat dry with a clean tea towel or paper towel. This takes a bit of the bite off of the raw red onion.
Mix tomato, onion, cucumber, oil, and oregano. Add salt and pepper, to taste.
If possible, cover and refrigerate the mixture for 20 minutes or so to let the flavours marinate.
