Creepy-Crawly Chips and Swampy Guacamole Recipe
1 package blue corn tortillas or pumpernickel wraps
nonstick olive oil spray
special equipment: cookie cutters in the shapes of animals and bugs
1. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper, then spray lightly with olive oil spray.
2. On a cutting board, use cookie cutters to cut shapes of animals and insects from tortillas. Place shapes on cookie sheets in a single layer. Spray lightly with olive oil spray, then sprinkle with sea salt.
3. Bake in oven until crispy, 10-15 minutes, flipping once midway through cooking. Let chips cool completely before serving.
2 large avocados
1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons chunky mild salsa
1/4 cup cilantro, chopped
juice of 2 limes
1/2 cup canned black beans, rinsed and drained
1. Scoop out flesh from avocado, then roughly mash with minced garlic and salt in a medium-sized bowl.
2. Mix in salsa, cilantro and lime juice, then carefully fold in black beans.
3. Taste for seasoning (add more salt if needed), then cover with plastic wrap, pressing down against top of guacamole to prevent it from turning brown, until time to serve.