Guacamole & Pita Chips
Among the many food-related weirdnesses I have is a great dislike of lunch. Not a single food this time, or a group of things (like cooked vegetables), but an entire meal. There just doesn’t seem to be anything acceptable to eat. I dislike the crust on store bought bread, I don’t enjoy cold cuts, and as I refuse to use the disgusting microwave at work, leftovers are out of the question. I also lose interest in any food about 5 bites in, so one of those giant salads my co-workers eat are a definite no. Who can eat that much lettuce? Also, why are you buying your lunch? A $12 salad? I can make a far superior one for way less.
Clearly this is an issue I’ve had for years, but it is only recently that I discovered the solution: snacks. Not packaged, unhealthy snacks, but little portions of things I cut up and put in containers to eat throughout the day. Last week, my snacks included yogurt-covered raisins, mini flat pretzels with spreadable cheese, apples, tortilla chips, cut up cheese, and granola. This week I am expanding with grapes, healthy popcorn, and this delicious snack: homemade pita chips and guacamole.
I could not believe how easy this process was! There were very few ingredients, very little prep, and only five minutes of baking time. I mashed the avocados by hand as I assumed you all might not have a food processor and it was still super fast.
Even if you don’t have any odd food habits, this can be a great, easy snack to add to your repertoire or to offer guests as an appetizer.
Guacamole & Pita Chips
Ingredients
- 4 pita pockets
- 1/2 cup olive oil
- sea salt
- 3 small avocados
- 1/2 lime
- 1/4 cup finely chopped red onion
Instructions
- Preheat the oven to 425 degrees.
- Split each pita in half so that you have two full discs.
- Brush the pitas generously with olive oil on BOTH sides.
- Sprinkle each side with sea salt to taste.
- Cut each disc into 8 triangles. I used a pizza cutter for this, but you can use a knife.
- Place the pita on a cookie sheet.
- Bake the pita chips for 5 minutes checking frequently. Mine were very brown at 5 minutes, but you may need more or less time. You may also need to flip them over with tongs, although I did not.
- Prepare the guacamole while the chips cool.
- Cut each avocado in half, removing the pit.
- Scoop out the avocados with a large spoon.
- Mash the avocados. I used a potato masher, but you can use a fork.
- Mix in the finely chopped red onion, juice from 1/2 of a lime, and salt to taste. My avocados were particularly small. If you use larger avocados, you may need to add more onion, lime juice, and salt.
- Guacamole doesn't store well (it turns a gross brown rather quickly), so you should eat it shortly after making.
- Store leftover pita chips in an airtight container.
