To make the tzatziki, slice cucumbers in half and clean out seeds. Then grate and drain through fine mesh sieve (or towel) overnight.
The next day, combine sour cream, yogurt, garlic, oil, vinegar, and salt in a large bowl, and put in a cooler overnight.
The next day, transfer grated cucumber, fresh dill, and white pepper to yogurt mixture and stir chilled. Reserve.
Then make the tomato cucumber relish by chopping all ingredients small and stirring carefully to combine.
Chill and reserve. Make the nacho base by adding a layer of kettle chips to a large oven-safe dish as desired. Top with gyro meat and mozzerella. Add to oven until cheese melts.
Top with marinara, feta, olives, lettuce, basil pesto, tzatziki, and tomato cucumber relish as desired.
