Loaded Pita Nachos
Transform your snack game with these irresistible Loaded Pita Nachos, a Mediterranean-inspired twist on a classic favorite! Crispy, oven-baked pita chips serve as the perfect base for a vibrant medley of toppings, including juicy cherry tomatoes, cool cucumber, tangy feta cheese, and briny Kalamata olives. A velvety tahini drizzle, infused with zesty lemon and a hint of garlic, ties it all together for a flavor-packed, shareable dish. Whether you're hosting a party or craving something fresh and satisfying, these nachos are ready in just 25 minutes and are as nutritious as they are delicious. Perfect for vegetarians and bursting with bold, wholesome ingredients, this appetizer is sure to impress. Serve immediately and watch them disappear!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pieces Pita bread
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 medium, diced Cucumber
- 1 cup, halved Cherry tomatoes
- 0.5 medium, finely diced Red onion
- 0.5 cup, crumbled Feta cheese
- 0.25 cup, sliced Kalamata olives
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut each pita bread into 6 triangular wedges and arrange them on a baking sheet in a single layer.
Drizzle olive oil over the pita wedges, sprinkle garlic powder evenly, and toss to coat.
Bake in the preheated oven for 8-10 minutes, or until the pita chips are golden brown and crispy. Remove from the oven and set aside.
While the pita chips cool, prepare the toppings. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
In a small mixing bowl, whisk together tahini, lemon juice, water, salt, and black pepper until smooth to create the tahini drizzle. Adjust the consistency with a bit more water, if needed.
On a large serving platter, layer the crispy pita chips as the base.
Top the chips with cucumber, cherry tomatoes, red onion, crumbled feta cheese, and sliced Kalamata olives.
Drizzle the tahini sauce generously over the toppings.
Garnish with freshly chopped parsley and serve immediately. Enjoy your Loaded Pita Nachos!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.2 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1282 mg | 99% | |
| Iron | 5359.6 mg | 29775% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
