# Required Ingredients:
→ Pita chips
01 - 4 large pita breads
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon garlic powder (optional)
05 - 1/2 teaspoon smoked paprika (optional)
→ Tzatziki
06 - 1 cup Greek yogurt (full-fat or low-fat)
07 - 1/2 large cucumber, grated and excess water squeezed out
08 - 2 cloves garlic, finely minced
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
11 - 1 tablespoon lemon juice
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 - Preheat oven to 400°F (200°C).
02 - Cut each pita into 8 triangles and transfer to a baking sheet in a single layer.
03 - Brush both sides of the pita triangles with 3 tablespoons olive oil, then sprinkle evenly with 1 teaspoon sea salt and, if using, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
04 - Bake for 10–12 minutes, flipping once halfway through, until the edges are golden and crisp; remove from oven and cool on a rack.
05 - In a medium bowl, combine 1 cup Greek yogurt, the grated and drained 1/2 cucumber, 2 minced garlic cloves, 1 tablespoon extra-virgin olive oil, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 1 tablespoon lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; stir until smooth and uniform.
06 - Cover and refrigerate the tzatziki for at least 10 minutes to allow the flavors to meld before serving.
07 - Arrange cooled pita chips on a platter and serve with chilled tzatziki on the side.
