East Meets West Guacamole & Spicy Pita Crisps

READY IN: 20mins
Recipe by Mims Squims

New twist on a southwest classic

Top Review by CheezCrazy

Yummy. I did have both the water chestnuts and the red onion because they seemed like a lot considering the amount of avocado and I was happy with the result. The pita chips are really good all on their own.

Ingredients Nutrition

Directions

  1. Scrape avocado pulp into a medium bowl.
  2. Roughly mash avocado & mix in red onion, water chestnuts, garlic, cumin, 5-spice, sesame chile oil, cilantro leaves, lime juice and salt. Set aside.
  3. Preheat oven to 350°F.
  4. Slice each pita into 8 wedges.
  5. Separate each wedge by pulling it apart three-fourths of the way.
  6. In small bowl combine cumin, paprika, 5-spice, garlic powder, sesame seeds and salt.
  7. Spray each pita with oil. Immediately sprinkle with spice mixture to coat lightly.
  8. Transfer to baking sheet. Bake 10 minutes until golden and crisp.
  9. Drain crisps on paper towel and transfer to platter.
  10. Garnish guacamole with cilantro sprigs and sliced green onions.
  11. Serve with pita crisps.

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