How do I get pita chips crispy?

Brush the pita triangles with olive oil and bake at 400°F for 8–10 minutes, flipping halfway to ensure even crispiness.

Can I prepare the guacamole ahead of time?

Yes, but cover the guacamole surface with plastic wrap to prevent browning and keep it fresh for several hours.

Sprinkling smoked paprika on the pita chips before baking adds a subtle smoky depth.

Modify the amount of jalapeño or add a pinch of chili flakes according to your preferred heat level.

Use a fork to mash avocados to desired texture, allowing for either chunky or smooth consistency.

Crispy baked pita chips served with a creamy, zesty guacamole dip—perfect for parties or a savory snack.

This recipe brings a delightful crunch paired with fresh guacamole, which my family always enjoys during gatherings.

Pita Chips: 3 large pita breads, 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp 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 tbsp fresh lime juice (about 1 lime), 2 tbsp fresh cilantro chopped, 1/2 tsp ground cumin, salt and freshly ground black pepper to taste

Step 1:: Preheat the oven to 400°F (200°C).
Step 2:: Cut each pita bread into 8 triangles. Arrange on a baking sheet in a single layer.
Step 3:: Brush pita triangles with olive oil on both sides. Sprinkle with sea salt and smoked paprika if using.
Step 4:: Bake for 8 10 minutes flipping halfway until golden and crisp. Let cool.
Step 5:: Meanwhile halve the avocados remove pits and scoop flesh into a bowl. Mash with a fork to your desired consistency.
Step 6:: Add red onion tomato jalapeño lime juice cilantro cumin salt and pepper. Mix gently until combined. Taste and adjust seasoning if needed.
Step 7:: Transfer guacamole to a serving bowl. Serve immediately with cooled pita chips.

My family loves sharing this snack during movie nights, creating fun and flavorful moments together.

Pair pita chips and guacamole with a refreshing margarita or a citrusy white wine for a perfect party treat.

Store leftover guacamole with plastic wrap touching the surface in the fridge to keep it fresh longer.

This recipe contains gluten from pita bread and may contain traces of sesame depending on the pita brand used.

This pita chips and guacamole bowl is a quick and flavorful snack that everyone will appreciate.

→ How do I get pita chips crispy?: Brush the pita triangles with olive oil and bake at 400°F for 8–10 minutes, flipping halfway to ensure even crispiness.
→ Can I prepare the guacamole ahead of time?: Yes, but cover the guacamole surface with plastic wrap to prevent browning and keep it fresh for several hours.
→ What adds the smoky flavor to the pita chips?: Sprinkling smoked paprika on the pita chips before baking adds a subtle smoky depth.
→ How can I adjust the guacamole’s spiciness?: Modify the amount of jalapeño or add a pinch of chili flakes according to your preferred heat level.
→ What is the best way to mash avocados for guacamole?: Use a fork to mash avocados to desired texture, allowing for either chunky or smooth consistency.