Cowboy Caviar with Martin’s “Pita” Chips

A delicious southwest dip with tasty, crunchy chips made from Martin’s Sandwich Potato Rolls.

Martin's Potato Bread Chips

Recipe: Cowboy Caviar with Martin’s “Pita” Chips

Martin's Potato Bread Chips


6 Martin’s Sandwich Potato Rolls, split
2 Roma Tomatoes, diced
2 Avocados, diced
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
1 (15 oz.) Can Black Beans, rinsed and drained
1 (11 oz.) Can Sweet Corn, drained
2 Bell Peppers, assorted colors, diced
1/3 Cup Fresh Cilantro, finely chopped
1 Medium Red Onion, diced
1/4 Cup Lime Juice
2 Tablespoons Red Wine Vinegar
1 Teaspoon Salt
1/2 Teaspoon Fresh Ground Pepper


20 minutes




  1. Preheat oven to 350 degrees Fahrenheit. Roll out each bun half with a rolling pin until flattened. Cut each flattened bun half into 6 triangle-shaped wedges. Arrange bread triangles on a foil-lined baking sheet and bake for 7-8 minutes or until golden and crisp.
  2. Prepare ingredients as indicated above. Allow diced tomato to drain a bit to remove excess moisture.
  3. Add diced avocado to a large bowl and sprinkle with cumin, garlic powder, and cayenne. Gently mix to distribute seasoning.
  4. Add the diced tomatoes to the bowl along with all remaining ingredients. Stir gently until well-combined.
  5. If possible, allow it to chill for 1-2 hours prior to serving. When ready to serve, stir gently to redistribute liquid.
  6. Serve with potato bread “pita” chips for dipping.