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  1. Place the grated cucumber in cheese cloth and wring out all the moisture.
  2. Stir together the grated cucumber, diced cucumber, dill, grated radish, diced radishes, lemon juice, and1 teaspoon kosher salt
  3. Add the yogurt and stir well to combine.
  4. Refrigerate for at least 1 hour to let the flavors meld.
  5. For the pita chips, preheat oven to 350 degrees.
  6. Fit 2 large, rimmed sheet pans with parchment paper.
  7. Cut each pita into 8 wedges. Divide pita wedges between the 2 prepared sheet pans.
  8. In a small bowl, whisk together the oil, dried dill, dried parsley, and ½ teaspoon kosher salt
  9. Brush the tops of the pita wedges with the herbed oil.
  10. Bake for 5 minutes, or until golden brown. Season with flaked sea salt while still hot.
  11. Serve the pita chips with the tzatziki and enjoy!

About the Author

Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at