All your favourite nacho elements, with a kick of Greek
A vice that we both share is our love for chips. Potato chips, corn chips, nacho chips, we devour them all. When we were young one of our favourite junk food snacks was taking a bowl of regular potato chips (Humpty Dumpty brand was preferred) and dousing them with white vinegar. Home made salt and vinegar chips! We were clearly meant for recipe developing. As our taste buds matured and we became more refined, we moved on to other things…like nacho chips, bottled salsa and creamy, is-it-really-cheese?, jarred nacho cheese sauce. Glorious!
Here we have recreated much of what we love in regular nachos to give them a Greek spin. We’ve made pita chips flavoured with classic Greek elements like olive oil, mizithra, oregano and paprika. Baked until crisp they rival (and in our opinion surpas) any store bought traditional nacho that you can find. To Greek things up a notch more, the nacho toppings are essentially a finely chopped and deconstructed Greek salad, with some peppery radishes standing in for the more traditional jalapenos.
The pita bread which we use to make Greek nachos are the ones you would use to make a souvlaki pita. Store bought work best, however homemade pita is a breeze to make so if you want to give it a try, find our recipe for homemade pita here (just don’t use it for these nachos).
We like our pita chips to be pretty crispy, but you can choose how crisp you want yours to be by simply adjusting the cooking time. Be careful the first time you make these as ovens vary and your pita chips can go from crisp to burnt rather quickly.
If you like recipes which have been Greekified, you should check out these:
Greek style Cobb salad aka “The Cobbopoulos”
Greek-style hard boiled eggs
All of the favourite nacho elements, with a kick of Greek.
Servings: 4 people
- 6 pitas
- 1/4 cup olive oil
- 2 tbsp mizithra, or grated parmesan cheese
- 1 tsp dry oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tomatoes
- 1/2 cup seeded and diced cucumber, unpeeled
- 1 1/2 tbsp diced red onion
- 1 tsp dry oregano
- 3/4 tsp balsamic vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp finely chopped parsley
- 2 radishes, thinly sliced
- 1/2 - 3/4 cup crumbled feta
- 8 - 10 pitted Kalamata olives
- 1 green onion, chopped
Preheat your oven to 350 degrees Fahrenheit
Cut each of the pita breads into 8 triangular pieces. The easiest way to do this is to cut them in half down the middle and then cut each half into four wedges.
In a large bowl whisk together the olive oil, mizithra, oregano, paprika, salt and pepper. Add the pita wedges to this bowl and use your hands to mix everything together very well. It is helpful to use your fingers to rub the oil mixture into the pita bread.
Place your pita wedges onto 2 baking trays trying not to have too much overlap. Bake in the middle rack of your oven for 5 minutes. Flip your pita over and continue baking for an additional 5 minutes or so. Your pita wedges should be crisp and slightly browned, but not burnt. Set them aside to cool.
Begin to prepare the toppings for your nachos. First you will seed and chop your tomatoes. We have found that the easiest way to seed your tomatoes is to cut them in rounds, width-wise and to remove the seeds with a small spoon. Then, you can chop your tomato into bite size pieces. You can see how we do this by clicking on this video.
Combine the tomatoes, cucumbers, red onion, oregano, salt, olive oil, balsamic vinegar and chopped parsley in a bowl. Mix well and let sit for at least 5 minutes.
Now it is time to assemble your nachos. Place half of your pita chips on a large serving platter. On top of this place half of your tomato mixture, half of your sliced radishes, half your crumbled feta and half your pitted Kalamata olives. Top this with the remaining pita chips and then add the rest of your toppings. Sprinkle with the chopped green onion.
Pita chips can be made in advance and stored in an air-tight container, at room temperature, for several days.
The easiest way to seed your cucumber is to cut it in half lengthwise and to scoop out the seeds using a small spoon.
The quickest way to remove the pits from Kalamata olives is to press down on the olive with the side blade of a large knife. The pit will get pushed out through the slit in the olive and you can easily pry it out with your fingers.