Easy Guacamole with Chile-Lime Jicama Chips
Easy, delicious, and perfect for entertaining. You can cut the jicama ahead of time--don't worry, it doesn't turn brown! Make the guacamole at the last minute, though, to keep the beautiful green color of the avocado.
Ingredients
Jicama Chips
- 1 large jicama
- juice of ½ lime
- ¼ tsp ancho chile powder or dried ground chiles not the spice blend you'd put in beans-and-tomato chili, although that would probably taste fine
Guacamole
- 2 avocados
- 1 clove garlic pressed or minced
- ⅓ cup loosely packed fresh cilantro chopped
- ¼ cup sweet or red onion diced
- juice of ½ lime
- ¼ tsp salt or to taste
Instructions
Jicama Chips
- Wash and peel jicama. (How to peel a jicama here.) Slice jicama into rounds, then cut each round into 6 "pie pieces," so they're shaped like corn chips.
- Arrange "chips" on the serving plate, drizzle with lime juice, and sprinkle with ground chiles.
- Serve with guacamole.
Guacamole
- Scoop the flesh from each avocado and smash with a fork. Add remaining ingredients, stir to combine, and serve.
Nutrition
Calories: 188kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 112mgPotassium: 649mgFiber: 14gSugar: 4gVitamin C: 49mgCalcium: 36mgIron: 2mg
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