Pita Crisps With Cucumber Dip

Ingredients

1 English cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice

1/2 cup plain yogurt

1 tablespoon chopped fresh dill

1 teaspoon chopped fresh mint

Pinch of salt

8 pita rounds, (each 5 inches in diameter)

2 tablespoons olive oil

1 garlic clove, minced

Pinch of cayenne pepper

Pinch of salt

Pinch of freshly ground pepper

Preparation

Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.

Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.

Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.

Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.