Thursday, January 31, 2013


~ All You - 5/20/11

6 pitas
1/3 c.vegetable oil
2 T. cumin
1 T. salt
2 ripe avocados
1/4 c. minced red onion
1 T. minced seeded jalapeno
2 T. chopped cilantro
2 T. lime juice
1/4 c. finely chopped tomato
salt and pepper, to taste

Preheat oven to 375 degrees. Brush both sides of each pita with oil, then sprinkle with cumin and salt. Cut each pita into 12 wedges and spread in a single layer on 2 ungreased baking sheets. Bake for 10 minutes, turning pitas over and rotating the top and bottom pans halfway through, until pitas are crisp and golden.

In a glass bowl, mash avocado with a fork until chunky. Mix in onion, jalapeno, 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.

Notes: We love the guacamole and think the chips are a bit too salty, so we just use less salt for the chips and call it good.

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