Paleo Tortilla Chips and Avocado Lime Dip

Leslie Blood is our in-house Paleo mama, working on recipes and testing them on her boys. Here's her latest creation, enjoy!

I don’t trust people who say they don’t like avocados. I mean, avocados are super expensive and very temperamental, but so are our kids and we love them anyway.

Paleo chips and guacamole, aka avocado dip, yummy!

If you are an avocado lover like me, you may even struggle to think of places an avocado wouldn’t be a welcome addition. Avocado ice cream? Yes, please. Avocado on burgers? “Duh!” Avocado in its most glorious form, guacamole? Sure.

Who cares if it is five dollars extra? Honestly, I eat avocado on a spoon with a little salt almost daily. I was super bummed when they were looking crappy at the store recently, but a little trip to ye ole Costco yielded a big old bag of perfectly ripe avocados.

Now I know we have all suffered the heartbreak of thinking we had the ideal avocado only to find it brown and mushy in less than 24 hours. You were invested. You spent money. The avocado cheated you and broke your heart! I know…but don’t give up.

I plan on using the whole bag of six awesome avocados before one goes bad on me. I already made avocado pudding and have topped salads and eggs with perfect slices of my favorite green fruit. Only two are left and here is what I am serving for snack today.

Avocado Lime Dip

2 ripe avocados
Juice of one lime
½ cup cilantro
1 clove of garlic
Pinch of salt

Add all of the above ingredients in a food processor or high speed blender. Process until smooth. Spoon it into your favorite small serving bowl. It should make about 1 ½ to 2 cups depending on the size of your avocados.

For all my Paleo people who made the coconut flour tortillas, snack time is about to get even better.

Paleo chips and guacamole

Make our Paleo coconut flour tortillas.

Now after they have cooled, get ready to throw together some Paleo-approved chips that are even crispier and tastier than their corn-based cousins.

1 batch of Coconut Flour Paleo Tortillas
Two tablespoons of ghee
Finely ground sea salt for sprinkling

Heat ghee over a medium sized skillet. I used a 10 inch cast iron pan. When the ghee is melting, cut your tortillas into triangles. Add four or five triangles at a time to the pan.

When they are golden brown, take them out of the pan with some tongs and place the chips on a metal rack to cool. Continue this process until you have used up all of the tortilla triangles.

The chips will firm up, so do not worry your pretty little head if they seem soft when you first remove them from the ghee. Once they have cooled and crisped up, serve with the avocado lime dip for an after-school snack win.

Leslie Blood

Author

Paleo mama Leslie B is a regular contributor to the Paleo Treats blog. She is a recipe wizard and has two full time testers ready to taste everything she makes. Leslie lives in Colorado and in between raising her testers (aka little boys) and work manages to find time to run in the mountains and write down her best recipes.

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