These healthy Greek 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 Greek nachos tout baked pita chips, a chunky salsa, chickpeas, and a flavor-packed yogurt-feta sauce.
The Base: Easy Pita Chips
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.
For this recipe I choose to use the garlic-flavored pita bread. Although I love the sprouted whole-wheat variety from Toufayan, 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.
Make a Greek Veggie “Salsa”
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.
Flavor Player: Easy Pickled Onions
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.
Greek Nachos with Feta-Yogurt Sauce
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6–8 servings 1x
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.
- 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
- Quick Pickled Red Onions
Process yogurt, feta, mint, oregano, oil, garlic, zest, and juice in a food processor until smooth. Season with salt and pepper and set aside.
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.
- 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.
“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.”
Love what you did here! I am a bit of a nacho fanatic but never tried them this way. Pinned for sooner than later!
Thanks Marisa! Hope you enjoy them!
These look super yummy – just my kind of snack! Love the greek yogurt dressing too.
Thanks Kelli! I’ve made the dressing a couple of time now since then, it’s great on a salad or for dipping veggies in!
i love the sound of all of this. so much. greek salad, fresh pita chips, crunchy pickled onions, za’atar (tbh i would be happy with a bowl of this, some olive oil and some sort of carb to soak it all up), and feta yogurt sauce?! wow.
Heather, thanks for your nice note! I would be happy with olive oil, za’atar and some bread too, the perfect snack!
This has got to be one of the most brilliant ideas I’ve ever seen. PITA NACHOS!?! ARE YOU KIDDING!?!? Brilliant. I’m doing this as soon as I can find an occasion special enough for it.
Thank you! 🙂 I hope you enjoy them!
This is SUCH a good idea! I love reading other people’s food blogs purely for that moment when you stumble on a recipe that you never would have thought to create, but now you’re obsessed with making it. Those nachos look beautiful and delicious – can’t wait to try this one.
Kate, I feel the same way about reading other people’s blogs! So much inspiration just waiting for us, thanks for stopping by my little space of the internet. If you try them, I’d love to know what you think!