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Antonis Achilleos; Styling: Lynn Miller

Recipe Summary

prep:
15 mins
cook:
10 mins
chill:
20 mins
total:
45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

292 calories; fat 17g; saturated fat 2g; protein 5g; carbohydrates 31g; fiber 5g; cholesterolmg; sodium 1267mg.