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.
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