Guacamoldy With Creature Chips Recipes

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GUACAMOLDY WITH CREATURE CHIPS



Guacamoldy with Creature Chips image

With its naturally green cast, guacamole is already a witch- and goblin-worthy snack. Chips in creepy shapes provide a perfectly macabre touch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

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.

GUACAMOLE AND CHIPS



Guacamole and Chips image

Try our guacamole and chips recipe today.

Provided by Sara Quessenberry

Time 15m

Number Of Ingredients 8

5 avocados, cut into 1/2-inch pieces
0.5 red onion, finely chopped
1 jalapeno, seeded and finely chopped
1 cup fresh cilantro, roughly chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
0.13 teaspoon black pepper
1 16-ounce bag tortilla chips

Steps:

  • In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips.

Nutrition Facts : Calories 427 kcal, Carbohydrate 56 g, Protein 7 g, SaturatedFat 3 g, Sodium 297 mg, Sugar 3 g, Fat 21 g, UnsaturatedFat 0 g

GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS



Guacamole With Cumin-Dusted Tortilla Chips image

Provided by Bobby Flay

Time 25m

Yield 6 servings

Number Of Ingredients 10

Peanut oil, for deep-frying
12 6-inch flour and/or blue corn tortillas, cut into quarters
1 tablespoon ground cumin
Kosher salt
4 ripe Hass avocados, peeled, pitted and chopped
1/2 small red onion, finely diced
1 jalapeno pepper, finely diced
Juice of 2 limes (about 1/4 cup)
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

  • Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
  • Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

CHARRED CORN GUACAMOLE WITH CORN CHIPS



Charred Corn Guacamole with Corn Chips image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 ears Perfectly Grilled Corn, recipe follows
4 tablespoons canola oil
Salt and freshly ground black pepper
3 ripe avocados, peeled, pitted and diced
1 serrano chile, finely diced
1 small red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Blue, yellow and white corn chips, as accompaniment
4 ears corn
Kosher salt

Steps:

  • Heat the grill to high.
  • Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears.
  • Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas.
  • Heat the grill to medium.
  • Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  • Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
  • How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.

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