Photo: Jennifer Causey
Active Time
24 Mins
Total Time
33 Mins
Yield
Serves 6

Dinner doesn't get much easier, or more fun, than sheet pan nachos. Toast the chips in 2 batches first; then combine the chips, pile high with toppings, and return to the oven to heat everything through. The dish takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400°F for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.

Step 3

Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.

Step 4

Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano.

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Ratings & Reviews

Pros and cons

daneanp
April 22, 2017
We thought this was pretty tasty but overall difficult to eat.  The toppings fall off the pita chips so it winds up being a salad with pita chips on top vs. nachos.  Glad I tried it but likely will not make again.  That said, I would definitely make the pita chips from pita bread again - great idea!