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Greek Nachos

Greek Nachos


Switch up your nacho game by adding Greek flavors, like olives, tzatziki sauce, cucumbers and more to the mix.

Greek Nachos

These flavorful nachos are a little different from your garden-variety nachos. First, the chips are made using pita bread that you toast up in the oven. If you snack-as-you-prep like me, you might want to pick up a few extra pitas, because these crunchy, seasoned chips are so hard to resist straight from the oven!

When you’re interested in some serious crunch, these pita chips are a great snacking option on their own, too. You can season them with your favorite herbs or spices and use them to scoop up anything from hummus and salsa, or just eat them with cheese and olives on the side.

Greek Nachos

The toppings for these Greek Nachos are full of flavor that won’t let you down. From spicy peppers to cooling cucumbers to salty Feta cheese—and you won’t want to forget the fabulous Tzatziki Sauce to spread over the top—these nachos are totally addicting.

See Also

You can add cooked chicken to the mix to bring a bit more substance to your snack, too. These nachos are easy to customize (I think next time I’ll add chickpeas, too) to get all the flavors from them you love.

Greek Nachos

Patricia Conte
Course Appetizer
Cuisine Greek-inspired


For the Tzatziki Sauce

  • 1/2 cucumber peeled and seeds removed, diced
  • 1/2 cup plain Greek yogurt
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Nachos

  • 6 pita bread rounds split in half and cut into triangles
  • 12-15 cherry tomatoes
  • 1 cucumber peeled, sliced into 1/2-inch rounds, then quartered
  • 1/3 cup black Greek olives halved
  • 1/3 cup sliced Greek pepperoncini
  • 1/4 cup red onion diced small
  • 1/2 cup Feta cheese crumbled
  • 2-3 tablespoons fresh parsley chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray


For the Tzatziki Sauce

  • Add all the ingredients to a food processor and blend until smooth. Taste, and adjust the seasoning as needed.
  • Refrigerate until ready to use. Stir before serving.

For the Nachos

  • Preheat the oven to 350 degrees F. Place the cut pita bread triangles on two baking sheets in a single layer.
  • Lightly spray the triangles with nonstick cooking spray. Season with the salt and ground black pepper.
  • Bake the chips for 3-4 minutes or until they crisp up and turn lightly golden, and remove from the oven.
  • Arrange the chips on a platter and begin to pile with the tomatoes, cucumber, olives, pepperoncini, red onion, and Feta.
  • Drizzle the top with some of the tzatziki (keep some on the side as extra), sprinkle with more Feta, and garnish with parsley.


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