Greek-Style Nachos

For the pita chips:

• 5 pita breads
• 30 ml (2 tbsp.) olive oil
• 15 ml (1 tsp.) 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) Kalamata olives
• 75 ml (⅓ cup) crumbled feta cheese
• 60 ml (¼ cup) chopped red onions
• 30 ml (2 tablespoons) olive oil
• Salt and pepper, to taste
• Tzatziki, to taste
• 1 bag (100 g) of Greek-style TVP
• 250 ml (1 cup) water

For the pita chips:

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

For the nachos:

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

Cannot be frozen