Who loves Guacamole? Here’s a delicious Guacamole with Spooky Chips recipe just in time for Halloween…We’re big on halloween around here, it’s our most fun and relaxed holiday!
Here’s a great twist for halloween, making fresh chips with spooky shapes. Fresh chips taste so much better than store bought chips and are so easy to make. The kids just love these little spooky creatures treats it’s food fun for the whole family when the harvest moon approaches.
I use my halloween shaped cookie cutters and the kids and I make ghost, bats, witches hats and cats. Great family fun, homemade chips taste so good with my homemade guacamole. And for the adults a shot of tequila with a lime twist to go with these spooky halloween chips and guacamole. Ooo lala!
Guacamole is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, zesty Asian spices such as white onion, lime juice, and/or additional seasonings. Guacamole was made by the Aztecs as early as the 16th century.
I’m getting in the Halloween spirit…
Ali in the Valley
Guacamole with Spooky Chips…
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas (such as plain or whole wheat)
4 pounds ripe Hass avocados ((about 7), pitted. peeled, and cut into chunks)
2 large tomatoes cut into chucks
1/4 cup freshly squeezed lime juice ((about 3 limes))
1/4 teaspoon freshly ground pepper
1-2 serrano chiles (stems and seeds removed, and minced)
1/2 maui onion (minced)
2 tablespoons fresh cilantro leaves (finely chopped)
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,tomatoes, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.