Baked Pita Chips with Cucumber Dill Dip

Looking for a nutritious lunch to munch on while youʼre hard at work? Just place the yogurt in a container and the chips in a plastic bag and take them with you. Donʼt forget to bring a spoon!

Serves: 2Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 2 pita pockets
  • 1 1⁄2 tsp. olive oil
  • 1⁄2 cup plain yogurt
  • 1⁄4 tsp. minced dill
  • 1⁄4 cup diced cucumber
  • 1⁄4 tsp. garlic salt
  • 1 tsp. lemon juice
  • 1 Tbsp. chopped red onion
  • 2 sprigs fresh parsley, finely chopped
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper


  • Preheat oven to 350°F.
  • Cut the pitas in half, and cut each half into wedges or squares. Brush both sides of each square with the olive oil.
  • Place the pita wedges on a baking sheet and bake for 10 minutes, turning over once halfway through the cooking time.
  • Combine the yogurt, dill, cucumber, garlic salt, lemon juice, chopped red onion, parsley, salt, and pepper. Spoon a heaping tablespoon of the mixture on each pita chip, or serve the dip on the side.