Ingredients
-
-
3
-
1/2
-
1/2
-
2
-
1
-
1/2
-
1/2
-
2
-
3
-
-
4
-
8
-
-
6
Directions
East Meets West Guacamole & Spicy Pita Crisps, New twist on a southwest classic, 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 , New twist on a southwest classic
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Steps
|
1
Done
|
Scrape Avocado Pulp Into a Medium Bowl. |
|
2
Done
|
Roughly Mash Avocado & Mix in Red Onion, Water Chestnuts, Garlic, Cumin, 5-Spice, Sesame Chile Oil, Cilantro Leaves, Lime Juice and Salt. Set Aside. |
|
3
Done
|
Preheat Oven to 350f. |
|
4
Done
|
Slice Each Pita Into 8 Wedges. |
|
5
Done
|
Separate Each Wedge by Pulling It Apart Three-Fourths of the Way. |
|
6
Done
|
in Small Bowl Combine Cumin, Paprika, 5-Spice, Garlic Powder, Sesame Seeds and Salt. |
|
7
Done
|
Spray Each Pita With Oil. Immediately Sprinkle With Spice Mixture to Coat Lightly. |
|
8
Done
|
Transfer to Baking Sheet. Bake 10 Minutes Until Golden and Crisp. |
|
9
Done
|
Drain Crisps on Paper Towel and Transfer to Platter. |
|
10
Done
|
Garnish Guacamole With Cilantro Sprigs and Sliced Green Onions. |
|
11
Done
|
Serve With Pita Crisps. |
