Guacamole and Lime Chilli Chips

Elena Duggan

Ingredients:

4lge Avocados, ripe
3 limes, juice and zest of one½ white onion, finely diced
1 bunch Coriander, leave sonly, finely chopped
¼ Jalapeño, deseeded and finely diced – optional
1 tomato, deseeded, finely diced – optional
Salt to taste
White pepper, to taste

Chips

Lime and Chili Simpson’s Pantry wraps
100g Manchego (or Cotija or Parmesan) cheese, finely grated
Spray olive oil

Method:

Preheat oven to 180° Celsius, fan forced.\
Cut the wraps into wedges/ triangles, and place on lined baking trays.
Spray wrap wedges with oil and sprinkle cheese evenly all over.
Bake for approx. 10 minutes, or until cheese has started to brown. Remove from oven and allow them to crisp at room temperature.
Whilst the chips are cooking, prepare the guacamole. In a bowl, mash avocados to a medium texture, then mix all other ingredients through. Adjust seasoning to taste.
Serve with chips.

Health Notes:

Refined Sugar Free
Dairy Free
BulletProof Friendly
Vegetarian
Pescatarian

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