I’m 1/2 greek so when I saw this recipe in Pamela Salzman’s new book Kitchen Matters I had do make it! Crispy pita chips are topped with hummus, tzatziki, feta, kalamata olives, cucumbers and tomatoes. It’s like a super flavorful salad on a chip. I ate half of the platter myself and felt great afterwards, something I can’t say about eating regular nachos or cake…
This light and DELICIOUS recipe is courtesy of Pamela Salzman's book Kitchen Matters. Full of great recipes like this one so I highly recommend you pick it up!
- 1 cup kalamata olives pitted and sliced
- 1 1/2 pints cherry tomatoes diced
- 1 cucumber large
- 1/2 pint tzatziki
- 1/2 pint hummus
- 8 oz feta cheese
- 6 oz pita chips
Arrange half of pita chips on a platter.
Scatter half of the cucumber, tomatoes, feta, and olives on top. make sure every chip has something on it.
Dollop half of the hummus and tzatziki all over the pita chips and vegetables.
Layer the remaining pita chips on top and repeat with the remaining toppings.
I made pita chips for this recipe by splitting pita bread with a knife, brushing each side with olive oil and baking at 35oF on a baking sheet for about 20 minutes.