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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Sue Lau says
Love the idea of making chips from scratch. And the toppings look fabulous! What's not to love about feta, tomato and olives? I keep all of these things in my fridge all the time!
Mirlandra @ mirlandraskitchen.com says
This looks delightful! Perfect for a casual picnic to be sure.
Stacy | Wicked Good Kitchen says
Fabulous, flavorful, healthy and allergen free chips, Sylvie! I love making homemade crackers and chips without scary food additives and cannot wait to try your recipe. Your topping is a refreshing change from traditional salsas, too. Thanks for sharing! xo
heather @french press says
I'd take a plate of these over the greasy cheesy kind any day of the week
angela says
I have been searching for grain free chips for EVER! These looks so good and the topping looks delicious! However, can you taste any of the coconut in the chips? I hate baking with coconut flour because of the egginess or slight hint of coconut. I would love to try these! I wonder if the POMI box of tomatoes would be a good sub for the fresh ripened tomatoes?
Sylvie says
You can't taste the coconut at all in these so I think you will enjoy them. The taste of olive oil and oregano is what dominates. As for the tomatoes, if you can't find fresh tomatoes I suggest using a cucumber instead but canned diced tomatoes would also make a good substitute. Hope that helps!
Lexi @ Lexi's Clean Kitchen says
SO delicious. I love this spin on nacho flavors!
Katrina @ Warm Vanilla Sugar says
So many delicious flavours in here! Yum!
Kristen @ A Mind Full Mom says
Oh my! I love that you made homemade pita chips! They look great. And you can never go wrong with Mediterranean flavors!
Arman @ thebigmansworld says
Sylvie, these are my kind of 'nachos'- Not going to lie, I can eat sun dried tomatoes by the jar!
Rosa says
Mouthwatering! A wonderful dish.
Cheers,
Rosa