Homemade gluten-free pita chips are topped with a chunky mix of tomatoes, olives and feta for a Mediterranean twist on nachos.
When it comes to snacking, chips are a natural candidate. Their crispy, salty nature makes them perfect for munching on alone or for scooping up dips and toppings. That’s why I’m pretty enamored with these gluten-free pita chips.
These crunchy homemade pita chips are easy to make and can be seasoned just about any way you like so they go with pretty much anything you throw their way. I like to serve them up nacho style with a twist.
These particular nachos aren’t anything like the greasy, artificial cheese laden, party food we’ve all come to know. This somewhat non-traditional recipe is a Mediterranean interpretation of nachos, starring some favorite flavors from the region.
How to make Mediterranean Nachos:
It all starts with a bed of homemade pita chips that are thin and toasty but sturdy enough to stand up to a hearty topping. The dough is mixed by hand and rolls out quickly and easily so these are a cinch to make whenever a chip craving strikes.
The golden pita triangles seasoned with oregano are then topped with a chunky mix of chopped tomatoes, olives, parsley and feta. I’ve used tomatoes here because I was lucky enough to find some beautiful vine ripened tomatoes at the market but a chopped cucumber would be equally at home here.
All dressed up with lemon juice and olive oil it makes a zesty and flavorful Mediterranean topping that’s piled high onto the freshly baked pita chips.
It’s just the thing for nibbling on with family and friends before dinner or when a late night craving hits.
More Mediterranean Inspired Recipes:
Mediterranean Nachos
Homemade gluten-free pita chips are topped with a chunky mix of tomatoes, olives and feta for a Mediterranean twist on nachos.
Ingredients
For the Grain-Free Pita Chips:
- 2 Tablespoons/ 18g coconut flour
- ½ cup/ 64g arrowroot flour/starch
- 1 ½ Tablespoons/ 22g extra virgin olive oil
- ¼ cup/60ml filtered water
- ½ teaspoon dried oregano
- Coarse sea salt
For the Mediterranean Topping:
- 2 oz Greek sheep’s milk feta cheese, in chunks
- ¼ cup pitted Kalamata olives, coarsely chopped
- ¼ cup marinated sun-dried tomatoes, drained and coarsely chopped
- 2 to 3 medium vine ripened tomatoes, seeds removes, coarsely chopped (or substitute a peeled, seeded cucumber if not available)
- 1 small clove of garlic, finely chopped
- ¼ cup chopped flat-leaf parsley
- 1Tablespoon chopped fresh mint
- The zest of half a lemon
- The juice of half a lemon
- 1 Tablespoon/15ml extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Instructions
Make the Pita Chips:
- Pre-heat oven to 400 degrees F.
- Combine all the ingredients extra for the oregano in a medium bowl and stir together until a dough forms.
- Roll the dough between your hands to create 4 balls.
- Pat dough balls into a circle between two pieces of parchment paper and roll each into a circle about ⅛- to 1/16 inch thick.
- Using a pizza cutter or sharp knife divide the dough evenly into triangles.
- Sprinkle with a pinch of additional salt if desired and the oregano.
- Place parchment on top again and roll once over lightly to adhere the toppings.
- Remove top parchment and place the bottom parchments on a baking sheet. (You may need to use 2 baking sheets with two rounds on each)
- Bake rotating once, until pita chips are just starting to turn a golden color around the edges (about 12 to 14 minutes).
- Let cool and break into triangles.
- Use immediately or store in an airtight container.
Make the Greek Topping:
- Combine all the ingredients up until the salt in a medium mixing bowl and toss gently to combine, taking care not to break up the feta cheese too much.
- Add salt and pepper to taste.
- Serve immediately, or transfer to an airtight container and refrigerate.
- Top pita chips with tomato feta mixture and serve immediately.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 444mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
EMMY says
OH MY GOD! THIS.IS.SO.FUCKING.GOOD!!!!
Beth says
You are my hero!!,These pita chips are exactly what I was looking for on my grain-free quest. This is the perfect bread substitute I was needing. I just might actually be able to do this. Thank you!
Kitchen Belleicious says
we are HUGE nacho fans in this house and I love the mediterranean flavor to them. YUM!
Alison @Food by Mars says
This is so smart... I can't wait to make it!
angela says
I made the chips yesterday. Taste is really good. After they cooled, the outer edges were crispy but the closer they got to the center, they became more chewy. I went ahead and put them in a tupperware container and left it out on the counter overnight. Tried one today and they were crispier. I put one dough ball in the freezer to test it to see if it will work just as well if it had been frozen because if it works after thawing, I want to make a bunch of dough balls for future cravings. Have you tried freezing the dough and using it thawed?
Sylvie says
Sounds like they may have need just a bit longer in the oven if the centers weren't crisp. Try a minute or two longer next time or try rolling out the dough just a tad thinner. As for freezing the dough, I haven't tried it so I can't say for sure what the results would be but I think as long as it thaws out before you roll it it should work just fine. Let me know how it works out when you try it. Hope that helps!
Shaina says
I can't wait to try these chips, and anything Mediterranean is a must for me.
Maria | Pink Patisserie says
I am such a huge huge fan of tomatoes, olives and feta. That topping is just so gorgeous, fresh and full of bright flavors! Love it! And the chips too!
Danae @ Recipe Runner says
These are my kind of nachos! I love the fresh tomato and olive topping, no need for greasy cheese with these!
[email protected] says
How far we have come in grain free cooking. Makes it so nice for those of us who are wishing to avoid. I just found out I have food sensitivity to arrowroot and coconut and gluten. Crazy huh. Eventually I may be able to bring those back in, as it wasn't terrible level for me. Still, I'll pin for my Paleo board.
[email protected] says
What amazing photographs! I want to reach into my screen and eat a handful of these delicious "nachos"!