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Homemade Guacamole and Keto Pita Chips

Chips and dip on keto? Absolutely! What’s guacamole without chips for dipping. Guacamole needs a delivery device and I’m here to show you a recipe for the perfect chip to go along with an amazing guacamole recipe perfected by my husband, Mr. Healthy Ambitions! Homemade Guacamole with Keto Pita Chips!

Keto Pita Chips Pinterest

There’s plenty of amazing recipes I can make, but for some reason, no matter how many times I try to make guacamole, it’s an epic fail. I can flawlessly make a 10-step recipe that takes hours to finish, yet something as simple as guacamole escapes me.

I gave up years ago, and don’t even attempt guacamole anymore. Thankfully, I have my husband here to step up to the guacamole bowl!

What I can do, is provide the chip to his dip ?

***enjoy the step-by-step pictures or scroll down for a printable recipe for both the pita chips and guacamole

Keto Pita Chips! This is a variation of my Keto Friendly Cheese Crackers recipe. A little swap of the cheeses, a few different spices, a different cutting technique, and voila! You have the perfect homemade keto pita chip recipe for guacamole or any other dip of choice.

To begin, combine the mozzarella cheese and almond flour in a medium non-stick saucepan and melt over medium/low heat, stirring occasionally, until you have a cheese dough ball. Remove from heat.

Keto Pita Chips Cheese And Almond Flour

Next, add the spices and egg and mix thoroughly with a spoon. Then, transfer to a piece of parchment paper and allow it to cool slightly, but not so much that the cheese begins to harden. Continue by kneading the dough, squishing the dough between your fingers, until all the ingredients are fully incorporated.

An alternative method is to put the almond flour and cheese into a microwave-safe bowl. Then, heat for 30-second intervals, stirring in between, until a cheese dough ball forms.

Keto Pita Chips Egg And Spices

Roll the dough between two pieces of parchment paper into a thin layer. Use a pizza cutter to cut the dough into your preferred shape and chip size for dipping. I found that I had to divide the recipe into two batches to spread it thin enough on the baking sheet.

Transfer the chips, still on the parchment paper, to a baking sheet.

Keto Pita Chips Rolled Out

Bake at 420 degrees F for 7-9 minutes, or until they begin to brown. Remove the pita chips from oven and let cool. If they aren’t as crispy as you like, flip over the chips and cook for an additional 3-5 minutes.

While the chips are baking or sometime before you are ready to serve the chips and dip, prepare the guacamole.

Keto Pita Chips Guacamole Ingredients

Mash the avocados in a large bowl.

Keto Pita Chips Avocados Mashed

Add the onions, tomatoes, garlic, and jalapeno, and mix until fully combined.

Keto Pita Chips Chopped Vegetables

Add in the salt and lime juice to taste, a little at a time while mixing until you have the perfect flavor. My husband says you should “splash the lime juice vigorously for 3-4 seconds”. (And he gives me a weird look when I use “dollop” as a measurement, lol.)

Keto Pita Chips Guacamole Ready To Eat

The lime juice will help to keep the guacamole from browning on top.

If not serving immediately then cover with plastic wrap. Place the wrap ON the guacamole then cover with the lid and refrigerate.

Keto Pita Chips Guacamole Wrapped

Looking for another game-day appetizer? How about Keto Bacon-Wrapped Pimento Cheese Poppers?

Or, you could try my Bacon Wrapped Asparagus!

I’ve even got some keto-friendly spinach artichoke bread perfect for a big game-day party! With simple comfort food swaps, your friends won’t even realize it’s keto!

Whip up the recipe? Comment below or drop me a line @healthyambitions.co and tag #healthyambitionsrecipes !

Guacamole with Keto Pita Chips for Dipping

Guacamole with Keto Pita Chips for Dipping

Yield: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This easy guacamole and keto friendly pita chips recipe are sure to be a hit at your next party!

Ingredients

For the chips:

  • 1 cup almond flour
  • 2 cups shredded mozzarella (low-moisture)
  • 1 large egg
  • 1/2 tsp salt
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika

For the guacamole:

  • 4 ripe avocados
  • 1/2 medium red onion, chopped
  • 2 medium tomatoes, chopped
  • 2 tbsps. garlic, minced
  • 1 jalapeño, chopped fine (optional
  • 1/2 tsp salt (or more to taste)
  • 1 tbsp lime juice (or more to taste)

Instructions

For the chips:

  1. Preheat the oven to 420 degrees F
  2. Combine the mozzarella cheese and almond flour in a medium sauce-pan and melt together over medium-heat, stirring until you have a cheese dough ball. Remove from heat.
  3. Add the spices and egg and mix thoroughly with a spoon, then dump onto parchment paper and allow to cool slightly, but not so much that the cheese begins to harden.
  4. Continue mixing the dough by kneading it, squishing the dough between your fingers. It’s sticky and messy, but effective.
  5. Roll the dough between two pieces of parchment paper into a thin layer.
  6. Use a pizza cutter to cut the dough into your preferred dipping size, like triangles or any shape of choice.
  7. Transfer the pita chips, still on the parchment paper, to a baking sheet.
  8. Bake at 420 degrees F for 7-9 minutes, or until they begin to brown. Remove from oven and let cool. If they aren’t as crispy as you like, flip over the pita chips and cook for an additional 3-5 minutes.

For the guacamole:

  1. While the chips are baking or sometime before you are ready to serve the chips and dip, prepare the guacamole.
  2. Mash the avocados in a large bowl.
  3. Add the onions, tomatoes, garlic, and jalapeno, and mix until fully combined.
  4. Add in the salt and lime juice to taste, a little at a time while mixing until you have the perfect flavor. My husband says you should “splash the lime juice vigorously for 3-4 seconds”. And he gives me a weird look when I use dollop as a measurement, lol.
  5. The lime juice will help to keep the guacamole from browning on top.
  6. If not serving immediately then cover with plastic wrap. Place the wrap ON the guacamole then cover with the lid and refrigerate.

Notes

Total nutrition facts are for the guacamole and pita chips.

Nutrition Information:
Serving Size: 1/4 cup
Amount Per Serving: Calories: 348.39Total Fat: 28.67gSaturated Fat: 6.51gSodium: 443.4mgCarbohydrates: 14.77gFiber: 8.77gSugar: 2.63gProtein: 12.66g

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Dawn

Wednesday 28th of July 2021

After rolling out, do I need to take them apart or separate them before baking or can they just go in as is?

Cathy Dean

Wednesday 28th of July 2021

Hey Dawn! Nope, you do not need to break them apart before baking. Since you slice pre-bake, they are basically scored and easily break apart along the cut line after you bake them :)

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