Chunky Guacamole with Flax-Corn Chips
4.9(419 ratings)The crunch on top comes from a batch of homemade chips: fresh corn kernels blended with golden flax, spread thin and dried low and slow. Underneath sits a chunky guacamole with bell pepper and cherry tomatoes folded through for color. Make the chips a day ahead, then the dip itself takes about ten minutes when friends arrive.
- Hands-on
- 35 min
- Dehydrate
- 12 hr
- Total
- 12 hr 35 min
- Serves
- 4
- Level
- Moderate
Method
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Step 1: Blend the corn, ground flax, half the salt, chili powder and 1/4 cup water into a thick paste, then rest it 10 minutes so the flax can bind.
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Step 2: Spread the paste very thinly over lined dehydrator trays, score into triangles and dehydrate at 115F for about 8 hours.
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Step 3: Flip the sheet onto mesh trays, peel off the liner and continue drying 3 to 4 hours until the chips snap cleanly.
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Step 4: Mash the avocados with lime juice and the remaining salt, leaving plenty of chunks, then fold in onion, pepper, tomatoes and cilantro.
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Step 5: Pile the guacamole into a bowl and stand a handful of chips upright in the top just before serving.
Same technique, different aisle
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