Description
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.
Ingredients
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
- Quick Pickled Red Onions
Instructions
Feta-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.
Greek “Salsa”:
Combine cucumber, tomatoes, olives, and brine; set aside.
Pita Chips:
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.
