Guacamole & Pita Chips
Quick and easy recipe for guacamole and 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.