Greek nachos are a lighter healthier twist on traditional nachos. They are a fun flavor-packed culinary mashup combining two food favorites: nachos and Greek salad.
Layered high with homemade pita chips, the nachos begin with shredded chicken, tomatoes, and chickpeas seasoned with Greek Spices. This is topped with crumbled feta cheese, fresh diced cucumber, red onion slices, olives, tangy pecorino peppers, and sweet mini peppers. The nachos can be served with a homemade batch of hummus, Greek yogurt or even tzatziki sauce if you choose.
Greek Nachos is a dish full of a delicious combination of texture and flavor. David really loved these them! I couldn’t believe how excited he was over them, especially the baked pita chips. He’s still talking about those chips.
Honestly, there is something undeniably fun about eating food with your hands. Similar to nachos and comparable in flavor, Greek nachos are easy to make and are a great party appetizer or main meal. Imagine the look on your guests’ faces when they see a platter full of these nachos. Nobody is gonna even know that this is healthy food.
How to make Greek Nachos
Make the pita chips:
Preheat the oven to 400 degrees F and line one or two large baking sheets with parchment paper; set aside.
Brush the pita rounds on the top and bottom with a good coating of olive oil (See Note).
Cut each pita round into 6 to 8 wedges, equal in size.
Arrange the wedges in a single layer on the prepared baking sheet(s). Sprinkle the pita bread with salt, to taste.
Bake the pita chips in the preheated oven for about 4 to 5 minutes.
Remove the sheet pan(s) flip the pita chips. Place the pan(s) back into the oven and continue to bake until toasted and golden brown; about 4 to 5 additional minutes.
Remove from the oven and allow to cool before serving.
The meat for the nachos:
Meanwhile, add the shredded chicken, chickpeas, tomatoes, oregano, and Greek Seasoning to a large skillet over medium-high heat. Cook stirring occasionally until warmed through; about 10 minutes. Remove from the heat and allow it to cool slightly.
How to assemble the Greek nachos:
Top the pita chips with the chicken mixture, crumbled feta cheese, diced cucumber, red onion slices, olives, pecorino peppers, sweet mini peppers.
Serve with hummus, Greek yogurt or tzatziki sauce, if desired.
You’re gonna love this surprise twist on nachos! Nosh on some Greek nachos tonight!
If you do, tell me about it. Comment below!
Greek Nachos
Ingredients
- 1 package pita bread (12-ounces)
- 2 tablespoons extra-virgin olive oil
- Kosher salt to taste
- 2 ½ cups shredded chicken leftover rotisserie
- 15 ½ ounces chickpeas drained and rinsed
- 14 ½ ounces petite diced tomatoes drained
- 1 teaspoon dried oregano
- 1 teaspoon Greek Seasoning
- 4 ounces feta cheese crumbled
- ½ English cucumber diced
- ¼ red onion thinly sliced
- 4 ounces kalamata olives sliced
- 4 ounces pecorino peppers sliced
- 4 ounces sweet mini peppers sliced
- Hummus for serving (optional)
- Greek yogurt for serving (optional)
- tzatziki sauce for serving (optional)
Instructions
- Preheat the oven to 400 degrees F and line one or two large baking sheet(s) with parchment paper; set aside.
- Brush the pita rounds on the top and bottom with a good coating of olive oil (See Note). Cut each pita round into 6 to 8 wedges, equal in size. Arrange the wedges in a single layer on the prepared baking sheet(s). Sprinkle the pita bread with salt, to taste. Bake the pita chips in the preheated oven for about 4 to 5 minutes. Remove the sheet pan(s) flip the pita chips. Place the pan(s) back into the oven and continue to bake until toasted and golden brown; about 4 to 5 additional minutes. Remove from the oven and allow to cool before serving.
- Meanwhile, add the shredded chicken, chickpeas, tomatoes, oregano, and Greek Seasoning to a large skillet over medium-high heat. Cook stirring occasionally until warmed through; about 10 minutes.
- Top the pita chips with the chicken mixture, crumbled feta cheese, diced cucumber, red onion slices, olives, pecorino peppers, sweet mini peppers.
- Serve with hummus, Greek yogurt or tzatziki sauce, if desired.
Rachel Shouse says
You already KNOW I’m so into this!
LYNNED says
We absolutely LOVED these!!!!!! What a Wonderful New Idea for Nachos!! THANKS BUNCHES!!
The Mountain Kitchen says
Lynne, I’m so happy to hear that you loved the recipe. Thank you!