Chili-Lime Corn Chips with Edamame Guacamole [gluten-free, vegan]

So the Super Bowl is soon. And really, I don’t follow football. In fact, I’ve never watched a (full) game. I think I am in the great minority when I say that my favourite sport is baseball.

I don’t watch hockey, football, golf, or tennis, which seem to be rather popular. Baseball for the win!

And if an extra lump some of cash fell into my lap, I would buy seasons tickets for baseball in a flash (well, there are likely some other things I would buy first, but I mean some extra extra cash.)

The one thing I do know is that any sort of event (Super Bowl included) means I can create themed recipes. And any excuse for creating new recipes is fine by me. Especially when it includes chips and dip, like these chili-lime corn chips with edamame guacamole.


Baked Chili-Lime Corn Chips with Edamame Guacamole

Baking the tortillas cuts a load of fat and still offers a lot of taste. Keep your eye on the tortillas — if they start to brown, remove them sooner, as ovens vary. The addition of edamame in the guacamole adds heart-healthy soy protein and complements the creamy avocado and kicks of flavour.

Baked Chili-Lime Corn Chips:
1/4 cup freshly squeezed lime juice
1 tablespoon neutral oil, such as coconut oil (non-virgin), grapeseed oil, or canola oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together lime juice and oil, and either using a baster or your fingers (they work just as well), brush on both sides of each tortilla. In a small container, mix together cumin, chili powder and salt.

Stack tortillas, and cut into six to eight triangles (if you like them larger or smaller, it’s up to you). Spread out on a baking sheet, and sprinkle generously with spice mixture.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
A pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor, and whizz until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, give the mixture a stir and a taste, adding more salt, lime, cumin, garlic… whatever you have a hankering for. Garnish with additional cilantro.

Do note that if you allow it to meld overnight, it might discolour a little if the air hits it — if you don’t mind, enjoy!

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4 thoughts on “Chili-Lime Corn Chips with Edamame Guacamole [gluten-free, vegan]

  1. Melissa

    Hi Laurie! Thanks for the great recipe. Just wondering how much canola oil and cumin are required for the chips?

    1. Laurie Post author

      I fixed it – I make it different now than when I did this recipe so I forgot to change the list accordingly. Thanks!


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