Pita Crisps with Cucumber Dip

Makes about 1 cup dip and 64 crisps

Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.


For the Dip

  • 1 English cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch dice

  • ½ cup plain yogurt

  • 1 tablespoon chopped fresh dill

  • 1 teaspoon chopped fresh mint

  • Pinch of salt

For the Crisps

  • 8 pita rounds, (each 5 inches in diameter)

  • 2 tablespoons olive oil

  • 1 garlic clove, minced

  • Pinch of cayenne pepper

  • Pinch of salt

  • Pinch of freshly ground pepper


  1. Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.

  2. Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.

  3. Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.

  4. Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.

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