| 1 | Place sesame seed in a 7-8" frying pan over medium-high heat. |
| 2 | Shake pan often until seed begins to pop, 3-4 minutes. |
| 3 | Pour from pan; set aside to cool. |
| 4 | Peel and pit avacado; dice into a bowl. |
| 5 | Add ?teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. |
| 6 | Transfer to a serving bowl and sprinkle with remaining seed. |
| 7 | Serve with potsticker crisps. |
| 8 | Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol. |
| 9 | *** potsticker crisps *** one at a time, dip potsticker skins in water; shake off excess. |
| 10 | Lay in a single layer on a greased 12x15" baking sheet. |
| 11 | Bake in a 450°F. |
| 12 | Oven until browned and crisp, 4-8 minutes, depending on thickness. |
| 13 | Cool on racks. |
| 14 | If made ahead, package airtight and store at room temperature up to 2 days. |
| 15 | Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol |
