These healthier nachos put the traditional version to shame. By swapping fresh ingredients for the usual fat- and salt-ridden suspects like processed cheese sauce, ground beef, and fried chips, this beloved game-day snack is lightened up. Healthier and just as satisfying, these nachos tout baked pita chips, a chunky salsa, chickpeas, and a flavor-packed yogurt-feta sauce.
“I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.”
First and foremost, making homemade pita chips is a must. Not only are they super easy to make but they’re also a much healthier alternative when you start with wholesome pita bread from Toufayan Bakeries and control the added fat. Plus, Toufayan pita bread is naturally free of cholesterol and trans fats.
I recently received eight different varieties of pita bread from the family-owned Toufayan Bakeries and definitely wasn’t let down. Some of my favorites include the organic sprouted whole wheat, garlic, and multi grain. Made with wholesome ingredients and classically prepared, prepared pita bread doesn’t get better than this. From sweet onion, to low carb, oat bran, and classic, there’s a variety of pita for almost anything. I’ve also been using pita bread as a healthy pizza crust, stuffed with sandwich fixings, and toasted up for fattoush salads.
For this recipe I choose to use the garlic-flavored pita bread. Although I love the sprouted whole wheat, I wanted a more classic pita that was tender and fluffy, with a pocket perfect for peeling apart and baking into crunchy chips. Plus, you can’t ever have too much garlic, right? A sprinkle of za’atar, salt, and pepper is all the pita needs to be catapulted into nacho-worthy status.
To play up the Greek theme, a “salsa” of English cucumbers, grape tomatoes, and olives, simply tossed with a splash of olive brine, is the perfect topper. Then a drizzle of a zesty herb- and feta-packed yogurt sauce makes these nachos undeniably party fare.
Lastly, the pickled onions are listed as optional, but really they shouldn’t be left out. They add the perfect tangy bite to really round out the flavors.
- Feta-Yogurt Sauce:
- 1 (6-ounce) container full fat plain greek yogurt
- 4 ounces feta
- ¼ cup fresh mint
- 2 tablespoons fresh oregano
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- zest of ½ a lemon
- 1 tablespoon fresh lemon juice
- Kosher salt and black pepper to taste
For the Greek “Salsa”:
- 1 cup diced English cucumber
- 1 cup quartered grape tomatoes
- ½ cup diced Kalamata olives
- 1 tablespoon Kalamata olive brine
For the Pita Chips:
- 6 (6-inch) garlic-flavored Toufayan Bakeries pita bread, halved horizontally, each half cut into 8 triangles
- Olive oil cooking spray
- 1 tablespoon za’atar (see below for homemade blend)
- Kosher salt and black pepper to taste
- 1 (15 oz.) can chickpeas, rinsed and drained
- Pickled onions (optional, recipe below)
- For the yogurt sauce process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth. Season with salt and pepper and set aside.
- For the salsa, combine cucumber, tomatoes, olives, and brine; set aside.
- Preheat oven to 375° with rack set in middle position.
- Line two baking sheets with parchment paper. Arrange pita slices on sheets, coat with cooking spray, sprinkle with za’atar and season with salt and pepper. Bake pita chips until toasted and golden brown, 7–8 minutes.
- Transfer pita chips to a serving platter, sprinkle chickpeas and salsa over chip. Arrange pickled onions over top, if using. Drizzle with yogurt sauce and serve with additional sauce on side.
- 1 red onion, halved and thinly sliced
- ¾ cup white vinegar
- 1 tablespoon honey
- 1½ teaspoons kosher salt
- Place onions in a medium bowl. Combine vinegar, honey, and salt in a small saucepan over medium heat. Bring to a boil, remove from heat, and pour over onions. Let sit at least 30 minutes before using (the longer they sit the better.) Transfer remaining to a glass jar with a tight fitting lid and refrigerate for up to 1 month.
- ½ cup dried thyme, ground
- 2 tablespoons toasted sesame seeds
- 1½ teaspoons sumac
- Combine all ingredients. Store in an airtight container at room temperature for up to 1 hear.