Greek Nachos

For the pita chips:

• 5 pita breads
• 30 ml (2 tbsp) ofolive oil
• 15 ml (1 tsp) of paprika
• 3 ml (½ tsp) of onion salt
• 3 ml (½ tsp) of garlic powder
• 1 ml (¼ tsp) of ground pepper

For the nachos:

• 3 Italian tomatoes, diced into small cubes
• 1 Lebanese cucumber, cut into small cubes
• 75 ml (⅓ cup) of Kalamata olives
• 75 ml (⅓ cup) of crumbled feta cheese
• 60 ml (¼ cup) of chopped red onions
• 30 ml (2 tbsp) of olive oil
• Salt and pepper, to taste
• Tzatziki, to taste
• 1 bag (100 g) of PVT in Greek The Brutes
• 250 ml (1 cup) of water

For the pita chips:

1. Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line a large baking sheet with parchment paper.
2. In a large bowl, mix the oil with the spices. Set aside.
3. Cut each pita into 8 triangles.
4. Add the pitas to the bowl and coat them well with the oil and spice mixture. Spread them on the baking sheet.
5. Bake for about 12 minutes, turning the pitas halfway through cooking or until they are golden brown. Remove from the oven and set aside.

For the nachos:

1. Follow the rehydration instructions of our Greek-style PVT.
2. In a bowl, combine the tomatoes, cucumbers, olives, feta, red onions, then the olive oil. Season with salt and pepper, then mix.
3. In a large dish, add the tortilla chips, the TVP mixture, then the vegetable mixture. On top, add tzatziki and serve.

Does not freeze

Recipe and photo: The Brutes