Labneh With Homemade Pita Chips

Anya Hoffman


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Makes 4 servings

4 cups whole-milk yogurt

2 tablespoons olive oil, divided

1 teaspoon smoked paprika

1⁄2 teaspoon garlic powder

Freshly ground black pepper, to taste

2 whole wheat pitas, sliced into wedges

1 teaspoon fnely chopped fresh oregano


1. In a medium-size bowl, combine yogurt and 1⁄2 teaspoon salt.

2. Line a colander or large sieve with cheesecloth or a thin dishtowel; set over a deep bowl. Put yogurt in the colander and fold the cheesecloth edges over the yogurt to cover. Leave at room temperature 12 to 24 hours.

3. Preheat oven to 350°F. Combine 1 Tablespoon olive oil, paprika, garlic powder, 1⁄4 teaspoon salt, and freshly ground black pepper in a large bowl.

4. Add pita and toss well to coat. Spread in one layer on a baking sheet and bake for 10 to 15 minutes, tossing once, until pita is brown and crisp.

5. Meanwhile, gently press on the strained yogurt with a wooden spoon to squeeze out remaining liquid. Set aside or discard the liquid. Spoon strained yogurt onto a plate.

6. Drizzle with remaining tablespoon olive oil, oregano, and salt and pepper to taste. Serve with toasted pita chips.

Per Serving:

Calories: 149

Carbohydrates: 18 g

Fat: 8 g

Protein: 3 g

Fiber: 3 g

Active Time: 15 minutes

Total Time: 24 hours