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NATURE’S KITCHEN WITH CURTIS STONE:
HEALTHY SNACKS
Tzatziki with Pita Chips and
Vegetable Dippers
Makes about 3 cups
For the tzatziki:
1 hothouse cucumber, peeled, halved, and seeded
2 cups plain 2% yogurt
3 tablespoons fresh lemon juice
1/3 cup fresh mint leaves, chopped
1 garlic clove, minced
Kosher salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
For the pita chips:
3 whole-wheat or regular pita breads, split horizontally in half and torn into 2- to 3-inch
irregular-shaped pieces
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Accompaniments: baby carrots, assorted heirloom cherry tomatoes, radishes, hothouse
cucumber slices
TO MAKE THE TZATZIKI:
• Grate cucumber into a medium bowl.
• Stir in the yogurt, lemon juice, mint, and garlic.
• Season to taste with salt and pepper.
TO MAKE THE PITA CHIPS:
• Preheat the oven to 375°F.
• Arrange pita wedges evenly over 2 large baking sheets and drizzle the oil over wedges.
Sprinkle with parsley, salt and pepper to taste.
• Bake for about 10 minutes, or until the pita wedges are crisp and golden. Toss pita chips
again with any residual oil on the baking sheet.
TO SERVE:
• Spoon tzatziki into a serving bowl and drizzle with extra-virgin olive oil. Serve with pita chips
and vegetables.