Feta Nachos
These feta nachos are a twist on the typical nachos order—made with feta, tzatziki, and plenty of veggies for a lightened up snack!
The Starting Five
Five things to know before making this dish!
I use sour cream and onion chips here as an extra flavor boost, but if you don’t like the tang they bring, swap them for classic potato chips or even pita chips.
This dish specifically uses veggies with a lot of flavor—kalamata olives, red onion, etc.—because of the five-ingredient limit. However, you’re welcome to add other veggies, too, such as cucumber or arugula.
Don’t be shy with the tzatziki! Since there’s no cheese sauce, that’s what gives these nachos moisture.
Make sure everything is bite sized. Slice the tomatoes, chop the red onion, and if you’re using arugula, give that a rough chop as well.
These are best eaten right away because the sour cream and onion chips will get soggy if kept for too long. If you think you’ll have leftovers, use a sturdier chip, such as pita chips.
Feta Nachos
Ingredients
1 bag of sour cream & onion chips
1 cup of chopped or sliced cherry tomatoes
8 ounces of feta, crumbled
1/2 cup of kalamata olives
[Seasonings, as desired]
[Drizzle of olive oil]
1 cup of tzatziki dip
Directions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Spread the sour cream & onion chips on a parchment-lined baking sheet.
3. Top the chips with crumbled feta, tomatoes, and Kalamata olives, and any desired seasonings. Drizzle a little olive oil over the nachos to prevent them from getting too dry as they bake. Bake for 20 minutes.
4. Remove the nachos from the oven, and add dollops of tzatziki. Enjoy!
