In the last 5 years avocado recipes like guacamole have taken the world by storm. It’s become a food staple for vegans and health food fans alike but what’s so special about this random green vegetable. Well, for a start, it’s actually a fruit! Although avocado may appear to share more characteristics with its green vegetable friends, if you look inside you will see that big brown stone in the middle. That’s what makes it a fruit! If you were to ask a botanical expert they would say that a fruit is defined as the flesh surrounding the seeds of a plant whilst a vegetable could refer to any part of an edible plant. Did you know that tomatoes, cucumber and peppers are also technically a fruit as well?
Do you have a diet restriction?
The guacamole in this recipe is suitable for the following diet restrictions:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
There are a million ways to serve avocado from eating them fresh to squishing them on toast. Today I’m going to show you how to make a quick and easy guacamole recipe using avocado, tomato, red onion and a few extra seasonings. And what good is a super yummy dip without something to dip it in! We will also be making some super simple salted pitta chips as a healthy homemade alternative to tortilla or potato chips, as with all of my recipes, no oil needed!
First of all, we’re going to make our pitta chips in advance. These keep really well provided they are properly dried out so I like to make them in big batches and zip lock them into portions to store in a dry cool place like a cupboard. As a whole pitta bread contains around 140kcal I like to class one pittas worth of chips as a portion but if you’re eating them with dip as well you could easily use less. Cut up your pitta into about 8 bits and then separate the two sides if your pitta is not already pre sliced. I find that even if pittas aren’t pre sliced they still separate relatively easily. You could also slice your pitta in half and then cut into bite size pieces but I find it easier to do the opposite.
Place on a lined baking tray and season well with salt. As with any chip recipe, seasons are completely down to preference. You could use any seasonings you like but with things that don’t permeate as easily such as herbs for example you may want to brush a bit of water (or oil if you like) onto the chips to help the seasoning stick. Preheat your oven to 150c
Bake the chips for 10-15 minutes, checking regularly, thinner pieces of pitta will be ready quicker so you may have to take each chip off the tray as its done and leave others to cook for longer. When they are completely dry and crispy then they are ready. Store as mentioned above for use later with our guacamole recipe!
Now onto the guacamole recipe! I’m sure it goes without saying but we’re going to start off with an avocado. If you’re not familiar with avocados, i’ve been told the best way to pick an avocado is to find one that is dark but not blackish yet and still firm. Some people say you can tell by whether the navel of the avocado is easily disturbed but personally I think that’s more of a myth than truth. To cut your avocado, cut down the length of it with a long knife until you hit the seed and then slide the knife around the cut the whole avocado in half whilst keeping the stone whole. Twist the two halves of avocado apart and then scoop out the insides into a bowl. You don’t need to worry about keeping the avocado looking pretty because we’re about to mash it up anyway.
Cut one cherry tomato into fine pieces, size is down to preference but i like to give my tomato an almost grated appearance. Do the same with a small amount of red onion (maybe a tablespoons worth) and mash into the avocado. Add a pinch of salt and pepper, and a generous squeeze of lime juice and you’d ready to serve.
Thanks to the lime in this recipe, this guacamole recipe will last in the fridge in a sealed container but personally I think its best to make this recipe fresh and use it within 24 hours. As mentioned above the pitta chips will last a few weeks stored in an airtight container in a cool dark place.
1. Spicy Kick
Enhance your pitta chips and guacamole with a spicy twist. Sprinkle a pinch of cayenne pepper on the pitta chips before baking, and add a finely chopped jalapeño to the guacamole for an extra kick. Adjust the spice level to your liking.
2. Mediterranean Flavors
Infuse a Mediterranean flair into your pitta chips by brushing them with olive oil and sprinkling with a blend of dried oregano and garlic powder before baking. Pair it with a Mediterranean-inspired guacamole by adding a tablespoon of chopped Kalamata olives and a dash of extra virgin olive oil.
3. Cheesy Delight
Transform your pitta chips into a cheesy delight by grating your favorite cheese (cheddar, parmesan, or a blend) over the chips before baking. Bake until the cheese is melted and bubbly. Serve with a guacamole that includes a handful of finely shredded cheese for an extra cheesy experience.
4. Herbed Elegance
Elevate your snack with a touch of elegance by adding a blend of fresh herbs to your guacamole. Finely chop a mix of cilantro, parsley, and chives to infuse a burst of fresh flavours. Garnish your pitta chips with a sprinkle of dried herbs like thyme or rosemary before baking.
Frequently Asked Questions (FAQ)
Can I store the guacamole for a longer period?
Guacamole is best enjoyed fresh, but if needed, you can store it in an airtight container in the refrigerator for up to 2 days. To maintain freshness, press plastic wrap directly onto the surface of the guacamole to minimize air exposure.
Are there any other dipping options besides pitta chips?
Certainly! Aside from pitta chips, you can enjoy the guacamole with tortilla chips, vegetable sticks, or even spread it on toast for a delicious avocado toast variation.
Can I make a larger batch of pitta chips for a crowd?
Absolutely! Simply multiply the ingredients accordingly and use multiple baking trays to ensure even baking. Keep an eye on them during the baking process to achieve the desired crispiness.
Q5: Can I freeze the pitta chips for later use?
These pitta chips should last well in an air tight container for a few weeks, I would not recommend freezing them.
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