Get ready to transform your snack game with a Mediterranean-inspired dish that's about to become your new obsession! These crispy, golden pita chips topped with a vibrant, creamy salsa are not just a recipe—they're a flavor explosion waiting to happen. Imagine biting into a perfectly crunchy chip, loaded with rich avocado, tangy feta, and burst-in-your-mouth cherry tomatoes that will transport your taste buds straight to the sunny shores of the Mediterranean. Whether you're hosting a party, looking for a quick appetizer, or simply craving something extraordinary, these Feta and Avocado Salsa Pita Chips are your ticket to culinary bliss!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 whole wheat pita breads
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut each whole wheat pita bread into 8 triangular wedges by first cutting the pita in half, then quartering each half.
- Arrange pita wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Brush each pita wedge lightly with olive oil and sprinkle with a pinch of salt.
- Bake the pita chips for 5-7 minutes, or until they turn golden brown and crisp, watching carefully to prevent burning.
- While chips are baking, prepare the salsa by combining diced avocado, halved cherry tomatoes, crumbled feta, and diced red onion in a medium bowl.
- Drizzle the salsa mixture with lemon juice, and season with salt and pepper. Gently toss to combine ingredients.
- Remove pita chips from the oven and let cool for 2-3 minutes until they become crisp.
- Transfer pita chips to a serving platter and top with the prepared feta and avocado salsa.
- Serve immediately while chips are still warm and crisp.
Tips
- Choose fresh, soft whole wheat pitas for the best texture and flavor.
- Cut pita wedges evenly to ensure uniform baking and crispiness.
- Don't overcrowd the baking sheet—give each chip space to crisp up properly.
- Watch chips closely while baking to prevent burning; they can go from golden to burnt quickly.
- Use ripe but firm avocados to prevent the salsa from becoming too mushy.
- For extra flavor, consider adding fresh herbs like chopped basil or mint to the salsa.
- Serve immediately after topping to maintain the chips' crispness.
- Can be prepared ahead: bake chips and make salsa separately, then combine just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
