For the pita chips:

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

For the nachos:

• 3 Italian tomatoes, cut 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) chopped red onions
• 30 ml (2 tbsp) of olive oil
• Salt and pepper, to taste
• Tzatziki, to taste
• 1 bag (100 g) of Greek-style Working Holiday Visa
• 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 out on the baking sheet.
5. Bake for approximately 12 minutes, turning the pitas halfway through, or until golden brown. Remove from the oven and set aside.

For the nachos:

1. Follow the rehydration instructions in our Greek Working Holiday Visa.
2. In a bowl, combine the tomatoes, cucumbers, olives, feta cheese, red onions, and 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. Top with tzatziki and serve.

Does not freeze