In this new spin on sheet-pan nachos, we top homemade pita chips with ratatouille and feta for a healthy snack or meal that kids and adults will enjoy. Baking your own pita chips is easy, plus it helps keep sodium levels in check to balance out the salty feta on top.

Joy Howard
Source: EatingWell Magazine, July/August 2019


Recipe Summary

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, herbes de Provence, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Add eggplant, zucchini and squash; cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in tomato; cook until softened, about 3 minutes. Add tomato sauce and 2 tablespoons basil; bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.

  • Meanwhile, split pitas horizontally so you have 6 rounds. Brush both sides of the pitas with the remaining 1 tablespoon oil, then cut each round into 8 wedges and place on a rimmed baking sheet. Bake, turning once, until crisp, about 10 minutes.

  • Spread the pita chips on a serving platter. Top with the ratatouille, feta and the remaining 2 tablespoons basil.


To make ahead: Store pita chips (Step 3) airtight at room temperature for up to 1 day. Refrigerate ratatouille (Step 2) for up to 2 days.

Nutrition Facts

293 calories; protein 12.5g 25% DV; carbohydrates 31.1g 10% DV; exchange other carbs 2; dietary fiber 6.6g 26% DV; sugars 10.1g; fat 15g 23% DV; saturated fat 6.5g 33% DV; cholesterol 33.4mg 11% DV; vitamin a iu 817.3IU 16% DV; vitamin c 26.4mg 44% DV; folate 64.4mcg 16% DV; calcium 258.4mg 26% DV; iron 2.2mg 12% DV; magnesium 42.3mg 15% DV; potassium 564.3mg 16% DV; sodium 599.3mg 24% DV.