Anni’s Famous Guacamole with Warm Parmesan Chips
- 4 large ripe avocados
- 3 scallions, chopped small
- 1/4 cup red onion, finely chopped
- 3/4 small container grape tomatoes, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon garlic salt
- Freshly ground black pepper
- 2 pinches of ground red pepper (optional)
- 1/2 lemon
- 1 teaspoon wheat germ
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1/2 cup grated Parmesan cheese
- 1/2 cup melted butter
- 5 whole wheat or white tortillas
To make the guacamole: Cut the avocados in half and spoon the flesh into a medium mixing bowl. Add the scallions, onion, tomatoes, and cilantro. Mash together the ingredients with a fork. (I sometimes use my hands to mix it.) Continue mashing until you reach the consistency you like. I prefer that the guacamole stay a little chunky.
Add the garlic salt, black pepper, and red pepper, if using. Mix well. Squeeze the lemon over the top of the guacamole, stir, and taste. Add more lemon juice if desired. (Since lemon juice will keep the guacamole from browning, I like to leave lemon slices on top until I am ready to serve.) Cover the guacamole and place in the fridge.
To make the chips: Preheat the oven to 375°F.
Mix the wheat germ and poppy and sesame seeds in a medium bowl. Add the cheese and melted butter. Stir together.
Take a basting brush and spread the cheese/butter mixture over the top of each tortilla. Stack the tortillas together. Once you have them buttered and in 1 stack, cut them into chip-size wedges.
Spread the pieces on a baking sheet; do not overlap. (This recipe will make about 3 batches, depending on the size of your baking sheets.) Bake for 7 to 8 minutes, or until the chips are lightly golden. They will harden up a bit once they hit the air, but they should still be relatively soft when you eat them. Serve warm with the fresh guacamole.
Recipes from Organically Raised: Conscious Cooking for Babies and Toddlers © 2010 by Anni Daulter. Permission granted by Rodale, Inc. Available wherever books are sold.