I’m currently following a Keto lifestyle. So right now corn chips are not a part of my diet. However, I still want to be able to enjoy one of my favorites…Guacamole!!! I could eat it all day and put on just about anything. Cheddar Chips are super easy and remind me of a cheddar cheese straw or cracker. This was the perfect appetizer before indulging in some freshly caught flounder!
I was out of my kitchen when I made this so I just bought some good cheddar finely shredded from the store. Turn a nonstick pan on medium to high heat. Sprinkle cheese into little flat piles making sure that one pile of cheese doesn’t interfere with another. Let melt and start turning a darker orange and then flip and let it cook a bit more. Depending on your stove top they shouldn’t take more than 1-2 minutes on each side. You will need to stay by the stove and keep an eye one them because they cook quickly. I think they are better when you cook them just shy of burning. Have a plate ready and lay them flat to cool. Once you’ve finished enjoy by themselves or with your favorite dip!
4 ripe avocados
tomato – cut into chunks
sweet onion – finely chopped
cilantro – roughly chopped
1 fresh jalepano – finely chopped
salt – a heavy dash or 2
olive oil -a good splash
2 Limes – squeezed
1/2 lemon – squeezed (this is the key)
Scoop out avocado into bowl. Squeeze your lime and lemon over top to keep it from oxidizing. Throw in all your chopped veggies and salt. Mix. Then add in your cilantro and splash of olive oil. Taste and you may need to add a little more salt to taste.
Serve with your cheddar chips and favorite cocktail! We opted for a freshly pureed Pear Margarita! This was something I saw briefly from Mark Sisson’s page and had to give it a try!