Chilli pitta chips with real guacamole

Making pitta chips at home is easy, quick and cheap and you can control the flavour. We always make homemade guacamole while the avocados and tomato’s are at their best and cheapest in summer and autumn. Everyone will just love our chilli pitta chips with real guacamole.

  • Prep Time

    20 Minutes
  • Cook Time

    20 Minutes
  • Serves

    8 People


  • 4 medium white pita breads
  • spray extra virgin olive oil
  • 1 tablespoon of sea salt flakes
  • 1 tablespoon red chilli flakes
  • 2 tablespoons sesame seeds

for the guacamole

  • 2 large ripe avocados
  • 1 large very ripe tomato finely diced
  • 2 medium cloves garlic crushed
  • juice of 1 lemon or lime
  • ½ cup finely chopped coriander leaves
  • 1 level teaspoon of ground cumin
  • sea salt
  • 2 teaspoons Tabasco (more if you like things hot)

You'll Need

  • Multix Bake
  • Multix Cling


  1. Preheat Oven to 150°C.
  2. Line two large baking trays with Multix Bake. On a large board use a sharp knife to open the pita breads up to a single layer.
  3. Spray each half with olive oil and then sprinkle lightly with sesame seeds chilli and sea salt.
  4. Cut the pitta into any shape you want from wedges to strips and bake in single layers for 15 – 20 minutes or until slightly golden and crispy.
  5. While the pitta are cooking make the guacamole, scoop the flesh from the avocados and place in a medium bowl, roughly fork the avocado so it still has some chunks (you want a rustic look) add all the other ingredients, mix well then season with salt and the lemon or lime juice to taste.
  6. Serve right away while the pitta chips are still warm.

Tip:  If you don’t like too much chilli vary the flavours and try adding a little grated parmesan or ground coriander instead of chilli.