Pita Chips Guacamole Bowl Recipe

Introduction

This Pita Chips Guacamole Bowl is a delightful twist on classic guacamole, paired with crispy, homemade pita chips. It’s a perfect snack or appetizer that’s easy to prepare and packed with fresh, vibrant flavors.

Ingredients

• 3 large pita breads
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika, optional
• 3 ripe avocados
• 1 small red onion, finely diced
• 1 medium tomato, seeded and diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Cut each pita bread into 8 triangles and arrange them in a single layer on a baking sheet.
3. Step 3: Brush both sides of the pita triangles with olive oil, then sprinkle with sea salt and smoked paprika if using.
4. Step 4: Bake for 8 to 10 minutes, flipping halfway through, until the chips are golden and crisp. Remove from oven and let cool.
5. Step 5: Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork until reaching your preferred consistency.
6. Step 6: Add the red onion, tomato, jalapeño, lime juice, cilantro, cumin, salt, and black pepper to the mashed avocado. Gently mix until combined and adjust seasoning to taste.
7. Step 7: Transfer the guacamole to a serving bowl and serve immediately alongside the cooled pita chips.

Tips & Variations

• For extra crispiness, let the pita chips cool completely on a wire rack after baking.
• Customize the heat level by adjusting the amount of jalapeño or leaving the seeds in for more spice.
• Try adding diced mango or pomegranate seeds to the guacamole for a sweet twist.
• If you prefer, substitute pita chips with tortilla chips or crunchy sliced vegetables.

Storage

Store any leftover guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Keep refrigerated and consume within 1-2 days for best freshness. Pita chips are best stored in an airtight container at room temperature and enjoyed within 2 days to maintain their crispness. Reheat pita chips briefly in a warm oven to refresh their crunch if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pita chips ahead of time?

Yes, pita chips can be baked in advance and stored in an airtight container at room temperature for up to 2 days. This makes prep quick and easy when you’re ready to serve.

How can I keep guacamole from turning brown?

To slow browning, press plastic wrap directly onto the surface of the guacamole and store it in the fridge. Using fresh lime juice in the recipe also helps preserve its vibrant green color.

Pita Chips Guacamole Bowl Recipe

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★★★★★

4.8 from 74 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: Serves 4-6 1x
• Diet: Vegetarian

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Description

A delightful Pita Chips Guacamole Bowl featuring crispy homemade pita chips baked to golden perfection served alongside a fresh, zesty guacamole made with ripe avocados, tangy lime, and vibrant spices. This easy-to-make snack is perfect for entertaining or a flavorful appetizer.

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Ingredients

Scale 1x2x3x

Pita Chips

• 3 large pita breads
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon smoked paprika (optional)

Guacamole

• 3 ripe avocados
• 1 small red onion, finely diced
• 1 medium tomato, seeded and diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pita chips.
2. Prepare Pita Chips: Cut each pita bread into 8 triangles, creating bite-sized pieces suitable for chips. Arrange the triangles in a single layer on a baking sheet to ensure even cooking.
3. Season Pita Chips: Brush both sides of the pita triangles with olive oil to promote crispiness. Sprinkle sea salt evenly over them, and add smoked paprika if you want a smoky depth of flavor.
4. Bake Pita Chips: Place the baking sheet in the oven and bake for 8 to 10 minutes. Flip the chips halfway through to ensure they brown evenly. Once golden and crisp, remove from the oven and allow them to cool.
5. Prepare Guacamole Base: Halve the avocados and remove the pits. Scoop the flesh into a bowl and mash it with a fork until you reach your preferred consistency—smooth or slightly chunky.
6. Mix Guacamole Ingredients: Add the finely diced red onion, seeded and diced tomato, minced jalapeño, fresh lime juice, chopped cilantro, ground cumin, and season with salt and freshly ground black pepper. Gently fold the ingredients into the mashed avocado until well combined. Taste and adjust seasoning as needed.
7. Serve: Transfer the guacamole into a serving bowl and present it alongside the cooled pita chips for dipping.

Notes

• For extra flavor, you can add a dash of garlic powder or chopped fresh garlic to the guacamole.
• Ensure the pita chips are fully cooled before serving to maintain their crispiness.
• Customize the guacamole by adding diced mango or pineapple for a sweet twist.
• Store leftover guacamole with plastic wrap pressed onto the surface to prevent browning.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Baking
• Cuisine: Mexican

Keywords: pita chips, guacamole, appetizer, snack, baked chips, avocado dip, Mexican recipe, easy appetizer