Best Guacamole With Crispy Chips Recipes

Guacamoldy with Creature Chips image

Provided by Martha Stewart

Number Of Ingredients 8

Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
Coarse salt
3 pounds ripe Hass avocados, (about 7), pitted, peeled, and cut into chunks
1/4 cup freshly squeezed lime juice, (about 3 limes)
1/4 teaspoon freshly ground pepper
1 fresh jalapeno chile, seeded and finely chopped
1/4 cup chopped fresh cilantro, leaves

Steps:

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 1 1/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.

Avocado Hummus with Crispy Pita Chips image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil
1 teaspoon chili or dried chipotle powder
Zest of 2 large limes, optional
2 whole wheat or plain pita breads, split in half horizontally
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 15-ounce can cannellini beans, rinsed and drained
1 large or 2 small avocados, seeded, peeled and coarsely chopped
1/2 packed cup arugula
1/3 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 clove garlic, smashed
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2 tablespoons extra-virgin olive oil

Steps:

For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
Spoon the hummus into a serving bowl and serve the pita chips alongside.