- 1 package whole wheat tortillas
- Cooking spray
- 1 teaspoon cumin
- 1 tablespoon salt, divided
- 1 cup nonfat Greek yogurt
- 1 clove garlic, grated
- 1/4 English cucumber, peeled and grated
- A handful mint, chopped
- A handful cilantro, chopped
- Hot sauce, to taste
- 1 teaspoon oregano
Preheat oven to 400F.
Stack all the tortillas on top of each other and cut them into 6 or 8 wedges. Place them on a baking sheet and spray them with cooking spray, sprinkle with cumin and toss to evenly coat. Spread them out in one even layer and bake until golden and crispy, about 10 minutes.
While the chips are baking, mix the yogurt with the garlic, grated cucumber, mint, cilantro, hot sauce, oregano and a half tablespoon of salt.
Remove from oven and sprinkle with the remaining salt and dip into the green yogurt!