Thank goodness for avocados! So easy, so healthy, and you don’t even *really* have to worry about buying organic, either. I’ve heard a rumor lately that they even freeze well, which is intruiging, so I am going to try it, just as soon as I have a surplus of them in the house.
For the last several years, I have been making a simple and delicious guacamole by mixing some pico de gallo in with the avocados and that’s that. When I moved back to Chicago, this was easy, because all the little neighborhood carnicerias made their own pico and you could buy it rather than chopping all the peppers and tomatoes and onions. There was always one place in my neighborhood that made it insanely spicy, which I learned the hard way.
This recipe bakes flatbread chips that have been squirted with fresh lime juice and dusted with salt and chile powder before baking, which are delicious with your guacamole, or even bean dip. Kiss your regular chips goodbye, after making these flatbread chips. The flatbread is lower in carbs and whole grain, too. But you already know that!
Amy at Flatout
Classic Guacamole with Chile Lime Flatbread Chips
- 2-4 Flatout flatbreads
- 2-3 ripe avocados
- 1/2 cup spicy pico de gallo
- Chile powder
- 1 lime, cut in half
Preheat the oven to 375°. Take Flatout flatbreads, as many as needed, and squeeze lime juice over them, then sprinkle with salt and chile powder. Cut them into chip shapes, and bake 2-3 minutes at 375°, until crispy. Remove from oven, set aside to cool.
To make the guacamole:
Mash the pitted avocados up in a bowl to desired consistency. Gently fold in pico de gallo, and season with salt if necessary.