Green Scallion Guacamole with Homemade Baked Tortilla Chips

I try to waste as little food as possible, so when recipes say “use only the so-and-so part and discard the rest“ or the like, I see it as a challenge!

I save egg whites to make meringues or omelettes, collect veggie scraps for stock and make syrup out of orange rinds. There are a fair few recipes that call only for the bulby white part of scallions, so I came up with this Green Scallion Guacamole that uses only the green parts as an answer. Made in five, delicious and zero waste! I also love making my Homemade Baked Tortilla Chips from store bought tortillas. Now all I have to do is start tie dying t-shirts with the leftover avocado pits, apparently it dyes into a lovely light pink color. I’ll keep you guys posted on how that turns out!

xoxo Donata



Green Scallion Guacamole

makes about 1/2 cup, can easily be doubled


Ingredients


1/2 cup (50g) green part scallions

1 avocado

1/4 tsp salt

1 tbsp fresh lemon juice

pinch cayenne pepper

freshly ground pepper as garnish

Instructions


Place all the ingredients in a blender and pulse until combined but still a bit chunky. Garnish with freshly ground pepper and serve immediately.

Homemade Baked Tortilla Chips

Makes about 3 cups

Ingredients


6 Tortillas

1 tbsp olive oil, more for greasing baking sheet

coarse sea salt

Instructions


Preheat oven to 375 F (190C). Line two baking sheets with parchment paper.

Using a basting brush, brush olive oil on the front and back on each tortilla, stacking them as you go. Then cut the tortillas in half, quarters and then eighths.

Arrange the tortilla pieces on the baking sheets in a single layer. Sprinkle sea salt all over them.

Bake for 8 to 12 minutes or until the chips are golden. Let the chips cool before serving. These will keep for up to a week in an airtight container.



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