Labor Day is just around the corner, and you know what that means—barbeques!
Personally, I can’t think of a better way to kick off a summer shindig than with quick and easy homemade guacamole. It couldn’t be simpler to make: smash up some avocados, add some mix-ins, and you’re guest ready. What’s more, you and your friends get all the nutritional goodies avocados have to offer: healthy fats and hearty doses of potassium, magnesium, copper, manganese, folate, riboflavin, niacin, and vitamins B6, C, E, and K.
And if you’ve never tried guacamole with crisp jicama chips, well, you’re in for a treat. (Kudos to Jackie’s, one of my favorite restaurants in Silver Spring, for the inspired idea of replacing boring corn chips with sliced jicama.) The sweet-tart crunch of jicama seasoned with lime and chiles paired with silky guacamole is pure veggie bliss!
(What the heck is jicama, and how do you select, store, and prepare it? Click here for more info!)
Easy Guacamole with Chile-Lime Jicama Chips
If you’re making this for company, you can slice up the jicama ahead of time, as it doesn’t turn brown when cut.
Prep time: 20 minutes Serves: 6
1 clove garlic, pressed
⅓ c loosely packed fresh cilantro, chopped
¼ c diced sweet onion (such as Vidalia)
juice of ½ lime
¼ tsp salt, or to taste
Smash the avocados with a fork. Stir in the rest of the ingredients.
juice of ½ lime
¼ tsp dried ground chiles (not the spice blend you’d put in beans-and-tomato chili, although that would probably taste fine)
Peel jicama, cut in half, and cut each half into semi-circular slices ¼-inch thick.
Cut each semi-circular slice into thirds, 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 and enjoy!
Do you have a [not-so-]secret ingredient that gives your guac extra zip? Perhaps another perfect partner besides jicama or corn chips? Leave me a comment below!
Featured on Healthy Vegan Fridays, a plant-tastic blog hop!