“Chips and Guac”


Paleo ‘Tortilla’ Chips

2 cups Almond Flour
2 egg whites
1 tsp sea salt
1/2 tsp each: cumin, chili powder, cayenne (Optional)
1 tsp onion powder, garlic powder (Optional) *Spice how you like!
Preheat the oven to 325.
Mix all the ingredients together. Roll out the mix between two pieces of parchment as thin as you keep even. THIN. As in really thin. Peel off the top parchment and gently cut.
Bake for about 10 minutes. You’re looking for light golden brown, dark means nasty bitter, if some chips color faster than others, use a flexible spatula and take them out.

Chunky Guacamole:

2 ripe avocados
juice of 1/2 lime
pinch of sea salt
Pike’s Peak from Savory Spice
Scoop out the avocados into a medium bowl, remove the pits. Squeeze lime juice over the avocados, then roughly mash with a fork. Add in all other ingredients, and use fork to gently combine.