These vibrant Greek Pita Chip Nachos feature authentic tzatziki, seasoned ground lamb, a medley of fresh vegetables and herbs on top of homemade pita chips.
This Greek twist on nachos is not only a healthier option but has the perfect combination of flavors in each and every bite.
They’re a quick, easy and satisfying snack option for game days or entertaining any time of year.
Looking for more Greek appetizer ideas to please a crowd? Check out my Greek Salad Skewers or Easy Hummus.
HOW TO MAKE GREEK PITA CHIP NACHOS
Making Greek pita chip nachos is easy. Just follow a few simple steps to prep the ingredients then assemble to your liking.
Make Tzatziki
Step 1 – Grate 1/2 an English cucumber using the large side of a box grater. Place grated cucumber in a fine mesh strainer to drain out water and set aside.
Step 2 – Add Greek yogurt to a mixing bowl. Mince garlic cloves and add to bowl with yogurt.
Step 3 – Using your hands, squeeze all remaining water out of grated cucumber and transfer to bowl with yogurt and garlic.
Step 4 – Add olive oil, vinegar, salt and pepper. Mix together until combined. Taste and adjust seasoning to your liking. Store in an airtight container in the fridge until ready to use.
Prepare Toppings
Step 1 – Dice tomatoes, cucumber, red onion, roasted red peppers, Greek pepperoncinis and parsley. Slice kalamata olives in half. Crumble feta. Set aside.
Bake Pita Chips
Step 1 – Preheat oven to 400 F. Slice 6 whole pitas into wedges. Place pita wedges onto a baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with kosher salt.
Step 2 – Bake for 12 minutes or until golden brown and crisp.
Cook Lamb
Step 1 – Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, careful not to burn.
Step 2 – Add ground lamb. Stir, breaking meat down into pieces and cook until browned. Remove grease and sprinkle with oregano, thyme, paprika, salt and pepper. Stir to combine.
Step 3 – Remove meat using a slotted spoon and set aside.
Assemble Nachos
Step 1 – Top baking sheet of pita chips with ground lamb mixture. Spoon dollops of tzatziki all over.
Step 2 – Top evenly with diced tomatoes, cucumber, red onion, Greek pepperoncinis, roasted red peppers, sliced olives and crumbled feta.
Step 3 – Garnish Greek pita chip nachos with chopped parsley (optional for presentation).
RECIPE VARIATIONS AND SUBSTITUTIONS
- Meat: use Greek chopped chicken, steak, ground beef, turkey or pork.
- Sauce: use hummus, whipped feta, or add your favorite hot sauce.
- Veggies: add chopped green, yellow, or orange peppers.
- Herbs: use fresh dill, oregano, thyme or mint for extra Mediterranean flavors on your Greek pita chip nachos.
- Vegan: omit the lamb, feta and Greek yogurt or swap for vegan substitutes.
CAN I MAKE GREEK PITA CHIP NACHOS AHEAD OF TIME?
Yes! Below are suggestions for preparing Greek pita chip nachos in advance.
- Tzatziki: prep tzatziki and store in an airtight container in the fridge for up to 4 days.
- Pita chips: prep pita chips up to 2 days in advance and store in a ziplock bag or container at room temp.
- Lamb: prepare the ground lamb up to 2 days ahead and store in an airtight container in the fridge. Reheat before serving in the microwave or pan over medium heat.
- Vegetables: chop vegetables and store separately in the fridge up to 2 days in advance.
- Assembly: wait until just before serving to assemble nachos with tzatziki sauce, feta and assorted vegetables for ultimate freshness.
STORING LEFTOVER GREEK PITA CHIP NACHOS
Store leftover Greek pita chip nachos in an airtight container in the fridge for up to 3 days.
RECOMMENDED TOOLS
RECIPE FAQ’S
Pita chips are said to be healthier than other chips since they have significantly less fat and often less salt.
Nachos typically have three layers – chips, cheese and various meat/veggie toppings. In this recipe we use pita chips, ground lamb and tzatziki, feta and veggies for toppings.
Store leftover Greek pita chip nachos in an airtight container in the fridge for up to 3 days. If you don’t add the tzatziki or feta, the nachos should stay fresh and not soggy.
MORE GREEK APPETIZERS YOU’LL LOVE
RECIPE VIDEO
Did you make this? Please RATE THE RECIPE below!
Greek Pita Chip Nachos
Ingredients
For the tzatziki:
- 1/2 english cucumber unpeeled and grated
- 1.5 cups plain full-fat Greek yogurt
- 4 garlic cloves minced
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
For the pita chips:
- 6 whole pita bread sliced into wedges
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
For the toppings:
- 3 roma tomatoes seeds removed and diced
- 1 english cucumber diced
- 1/2 red onion diced
- 1/2 cup jarred roasted red peppers diced
- 1/2 cup golden Greek pepperoncinis diced
- 1/2 cup pitted kalamata olives halved
- 1/4 cup feta crumbled
- 2 tbsp fresh parsley chopped
For the lamb:
- 2 tbsp extra virgin olive oil
- 4 garlic cloves minced
- 1 lb ground lamb
- 2 tsp dried oregano
- 2 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Make tzatziki:
- Grate 1/2 an English cucumber using the large side of a box grater. Place grated cucumber in a fine mesh strainer to drain out water and set aside.
- Add Greek yogurt to a mixing bowl. Mince garlic cloves and add to bowl with yogurt.
- Using your hands, squeeze all remaining water out of grated cucumber and transfer to bowl with yogurt and garlic.
- Add olive oil, vinegar, salt and pepper. Mix together until combined. Taste and adjust seasoning to your liking. Store in an airtight container in the fridge until ready to use.
Prepare toppings:
- Dice tomatoes, cucumber, red onion, roasted red peppers, Greek pepperoncinis and parsley. Slice kalamata olives in half. Crumble feta. Set aside.
Bake pita chips:
- Preheat oven to 400 F. Slice 6 whole pitas into wedges. Place pita wedges onto a baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with kosher salt.
- Bake for 12 minutes or until golden brown and crisp.
Cook lamb:
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, careful not to burn.
- Add ground lamb. Stir, breaking meat down into pieces and cook until browned. Remove grease and sprinkle with oregano, thyme, paprika, salt and pepper. Stir to combine.
- Remove meat using a slotted spoon and set aside.
Assemble nachos:
- Top baking sheet of pita chips with ground lamb mixture. Spoon dollops of tzatziki all over.
- Top evenly with diced tomatoes, cucumber, red onion, Greek pepperoncinis, roasted red peppers, sliced olives and crumbled feta.
- Garnish with chopped parsley (optional for presentation).
These were sooooo good. We usually buy tzatzik sauce, but this time we made it from this recipe. What a difference. I will never buy it again. Instead of putting all fixings and chips on a baking sheet, we individually assembled our own on our plate. Delicious
Hi Denise, thrilled to hear you enjoyed this and learned to make tzatziki from this recipe! I definitely agree that it’s so much better homemade. Hope you try more recipes and thank you again 🙂 -Sierra