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Guacamole with Cumin Chips

Photo: Antonis Achilleos; Styling: Lynn Miller
Prep time 15 mins
Cook time 10 mins
Chill time 20 mins
Yield Serves 8

Ingredients

  • Cumin chips:
  • 6 pitas
  • 1/3 cup vegetable oil
  • 2 tablespoons cumin
  • 1 tablespoon salt
  • Guacamole:
  • 2 ripe avocados
  • 1/2 small red onion, minced (about 1/4 cup)
  • 1 tablespoon minced seeded jalapeño
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 cup finely chopped tomato
  • Salt and pepper

Nutrition Information

  • calories 292
  • fat 17 g
  • satfat 2 g
  • protein 5 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • sodium 1267 mg

How to Make It

  1. Make chips: Preheat oven to 375ºF. Split each pita in half. Brush both sides with oil and sprinkle with cumin and salt. Cut each half into 6 wedges and spread in a single layer on 2 ungreased baking sheets. Bake for 10 minutes, turning pitas over and swapping position of pans halfway through, until pitas are crisp and golden.

  2. Make guacamole: In a glass bowl, mash avocado with a fork until chunky. Mix in onion, jalapeño, cilantro, lime juice and tomato; season with salt and pepper. Cover with plastic wrap pressed directly onto guacamole and chill for 20 minutes. Serve with cumin chips.