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Sriracha Guacamole with Wonton Chips

Sriracha Guacamole with Wonton Chips

This Asian-Mexican fusion snack delivers yummy and savory flavors that everyone will love.

Sriracha Guacamole with Wonton Chips


Servings: 24

Wonton Chips:

72 square wonton wrappers (3-inch squares)

1/2 cup (4 oz) canola oil

1 1/2 tsp (0.3 oz) salt


Sriracha Guacamole:

6 ripe avocados, halved, pitted and peeled

1/2 cup (4 oz) lime juice

1 tbsp (0.6 oz) salt

4 tsp (0.3 oz) chili powder

1 1/2 cups (1 lb 2 oz) Musselman’s® Apple Butter Fusions Sriracha flavor

3/4 cup (0.3 oz) finely chopped cilantro

6 cloves garlic (1.2 oz), minced


  1. Wonton Chips: Preheat oven to 375˚F. Cut each wonton wrapper in half diagonally to create triangles. Brush both sides of wonton triangles with canola oil; arrange in single layer on parchment paper–lined baking sheets.
  2. Sprinkle with salt. Bake for 8 to 12 minutes or until golden brown and crisp. Let cool completely.
  3. Sriracha Guacamole: Mash together avocados, lime juice, salt and chili powder. Fold in Musselman’s® Apple Butter Fusions Sriracha flavor, cilantro and garlic.
  4. Serve 6 Wonton Chips per serving; serve with 1/4 cup Sriracha Guacamole for dipping.

Tip: Substitute lemon juice for lime juice.

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