Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.
Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
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.