Cut the corn tortillas into triangles. Place them on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with black pepper. Bake for 3 minutes at 430°F (220°C). When you take them out, sprinkle with a pinch of coarse salt and let them cool so they get crispy.

To make the dip, add the feta cheese, Greek yogurt, lemon, lime, and parsley to a bowl.

Add the garlic powder and a splash of olive oil, then mash and mix well with a fork until the cheese is fully broken down.