Roasted Corn Guacamole With Cumin Scented Tortilla Chips Southwest Snack Recipes

SWEET POTATO AND BEET CHIPS WITH GARLIC ROSEMARY SALT

Sweet Potato and Beet Chips with Garlic Rosemary Salt image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 sweet potatoes
2 beets
1 garlic clove, minced
1 teaspoon very finely minced fresh rosemary leaves
2 tablespoons salt
10 cups vegetable oil

Steps:

Special Equipment: V-slicer or mandoline, deep-fry thermometer
Wash the vegetables and dry very well. Set aside.
In a small bowl combine the garlic, rosemary and salt. Set aside.
Warm the oil in a large pot over high heat to 350 degrees F.
Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.
Transfer to a serving plate.
Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

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

Ingredients

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.

GUACAMOLE WITH CORN

Guacamole with Corn image

This easy Mexican guacamole with corn (guacamole con elote) and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Ana Maria Gonzalez

Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes

Time 20m

Yield 12

Number Of Ingredients 9

Ingredients

3 large avocados - peeled, pitted, and mashed
1 lime, juiced
salt to taste
1 large plum tomato, seeded and chopped
½ white onion, chopped
1 serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 (8.75 ounce) can whole kernel corn, drained and rinsed

Steps:

Mash avocados, lime juice, and salt together in a medium bowl. Mix in tomato, onion, serrano chile, and olive oil. Stir in corn kernels. Serve immediately.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 11.2 g, Fat 11.8 g, Fiber 5.5 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.6 mg, Sugar 1.5 g