Chips & Guacamole (3 Levels: Amateur, Home Cook, Pro)
ID: d73113d4...
This recipe showcases three different levels of making chips and guacamole. From a simple home-baked chip with bacon guacamole, to a chunky white-bean version, up to a professional-grade gourmet guacamole featuring grilled pineapple, mango, pomegranate seeds, and homemade plantain chips served in a fried chicharron bowl.
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🍳 Cooking Flow
Prepare the chips: bake Level 1 oiled/spiced chips, deep-fry Level 2 yellow corn chips, or deep-fry Level 3 plantain slices and dehydrated chicharron. → Chop and prep the mix-ins: fry bacon for Level 1; blend sweet onion, lime, and cilantro for Level 2; grill pineapple and dice mango for Level 3. → Prep and mash the avocados: mash Hass avocados for Level 1 & 3; whisk Dominican avocado for Level 2. → Combine the guacamoles: fold classic fresh ingredients and bacon into Level 1; mix oregano, chili powder, and white beans into Level 2; grind aromatics in a molcajete and mix fruits into Level 3. → Plate beautifully with their corresponding homemade chips and dippers.
Cooking Steps
Brief Cooking Order
Prepare the chips: bake Level 1 oiled/spiced chips, deep-fry Level 2 yellow corn chips, or deep-fry Level 3 plantain slices and dehydrated chicharron. → Chop and prep the mix-ins: fry bacon for Level 1; blend sweet onion, lime, and cilantro for Level 2; grill pineapple and dice mango for Level 3. → Prep and mash the avocados: mash Hass avocados for Level 1 & 3; whisk Dominican avocado for Level 2. → Combine the guacamoles: fold classic fresh ingredients and bacon into Level 1; mix oregano, chili powder, and white beans into Level 2; grind aromatics in a molcajete and mix fruits into Level 3. → Plate beautifully with their corresponding homemade chips and dippers.
Introduction
This recipe showcases three different levels of making chips and guacamole. From a simple home-baked chip with bacon guacamole, to a chunky white-bean version, up to a professional-grade gourmet guacamole featuring grilled pineapple, mango, pomegranate seeds, and homemade plantain chips served in a fried chicharron bowl.
Step 1
[Chips Prep] Cut the white corn tortillas (Level 1) and yellow corn tortillas (Level 2) into eight triangular wedges. For Level 3, peel the jicama and slice it into thick sticks, then place them in an ice bath to keep them crispy.
Step 2
[Seasoning & Coating] Level 2: Grate lime zest into a bowl and mix with sea salt. Level 1: Mix lime juice with avocado oil, brush the mixture evenly over the white tortilla wedges, and arrange them on baking sheets.
Step 3
[Level 3 Plantains] Cut off the ends of the green plantains. Score the skin lengthwise and peel it back using a peeler or knife. Slice the plantains into long, thin strips using a mandoline.
Step 4
[Cooking Chips] Level 2: Deep fry the yellow tortilla wedges in hot oil until golden brown, then drain on a wire rack and season immediately with the lime zest salt. Level 1: Sprinkle the oiled white tortilla wedges with smoked paprika and sea salt, then bake in a preheated oven at 350°F (175°C) for about 14 minutes.
Step 5
[Level 3 Plantain Frying] Deep fry the thin plantain strips in hot oil (around 350°F) until crispy and golden. Drain them on a wire rack and sprinkle with salt immediately.
Ingredients List
Important Notes
To get the most juice out of your limes, press down firmly and roll them on the cutting board before slicing.
Hass avocados are ideal for guacamole due to their high fat and low water content, resulting in a rich, creamy texture. Dominican avocados have more water and less fat, offering a lighter, milder taste.
Using a volcanic rock mortar and pestle (molcajete) releases the natural essential oils of herbs and aromatics far better than slicing or blending.
When deep frying chicharron, hold it down with tongs in the hot oil to ensure it expands evenly and stays relatively flat.
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