East Meets West Guacamole & Spicy Pita Crisps

"New twist on a southwest classic"
 
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Ready In:
20mins
Ingredients:
20
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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.
     
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