The Gluten Bigot: Homemade Chips & Guacamole

Monday, July 1, 2013

Homemade Chips & Guacamole

Everytime I go to my local organic grocer, I buy avocados. I heart avocado. But for as much as I love them I only them so many ways, so they tend to over ripen before I get to them. 

But this last time was different - mostly because I decided I wanted to eat guacamole. I did have the necessities on hand, however I did not have any tortilla chips. I did have soft tortillas. So I thought why not go for it and make both!

Tortilla Chip
If you have soft tortillas use those. If you are a rockstar you can make your own. On this occasion I was not a rockstar. I used about 10 tortillas You'll also need:
  • About 1 tbsp oil of your choice (I used extra virgin olive oil)
  • 1/2 lime
  • Sea Salt
  • Chipotle Chili powder.
First, preheat oven to 350F. Cut the tortilla into 8 (half, half x2, half x4). Lay out on non-stick baking sheets (cookie sheets work nicely). Sprinkle, spray or lightly brush with oil and lime juice combined, then dust on sea salt and chipotle powder every so lightly. Bake for about 20 minutes, if using more than one sheet it will be more like 30-40, and you should swap racks half way through. Keep an eye on to ensure they don't burn.

For the guacamole:
  • 2 ripe avocados.
  • 1 tomato
  • 2tbsp lemon juice / juice of one lemon
  • 1/2 onion
  • parsley and chipotle powder to taste
Cut the avocado and tomato into small squares. Chop onion finely. Juice lemon/add lemon juice and spices. Mash. I use a potato masher since I have a little Manhattan apartment so all equipment must 'multi-task'. Enjoy with your chips! Should be good a couple of days in the fridge. 

PS: Guacamole is also awesome on turkey sandwiches. Just sayin'.

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