Guacamole and Lime Chilli Chips
Elena DugganIngredients:
- 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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