Emma joined me to learn how to make (and taste) her first guacamole EVER! It turns out that she likes guacamole = total score! Not only is she helping us make this recipe for a fun Father’s Day afternoon snack, she has discovered a new after school snack that she can make all on her own.
Although you can purchase chips to dip into this yummy mush, we decided to make our own and appeal to the sports enthusiasts with fish shapes & baseball shapes; and, we shared in the directions how to make basketballs & footballs too. You can grab our Guacamole Recipe & Sporty Chips below, but before you do….watch Emma, who is now a guacamole lover, in action.
1 Roma tomato
2 tablespoons cilantro, fresh
2 tablespoons finely chopped sweet onion
1 tablespoon Price Chopper lime juice
1 clove garlic
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
Cut the avocado lengthwise. Remove the seed and remove the fruit from the rind and place it into a bowl. Wash the Roma tomato & remove the ends. Finely chop it up and add it to the avocado along with the onion, crushed clove of garlic, cilantro, lime juice, salt, pepper & onion powder. Mash the ingredients together with an avocado tool or by cutting it together with two forks, but always do this by hand.
Wraps (see guide below) Sea Salt
Siracha and/or taco sauce
Non-stick cooking spray
Spinach wraps = fish
Plain wraps = baseballs
Wheat wraps = footballs
Tomato wraps = basketballs
Preheat the oven to 375 degrees.
Using metal cookie cutters or clean kitchen scissors cut out your desired shapes; circles, ovals/footballs, fish.
Coat a baking sheet with the non-stick cooking spray.
Place the shapes on top.
Baste the shapes with a very light layer of water.
Add a light layer of sea salt.
Use the taco sauce or the siracha sauce to create the accents on your sporty chips; i.e. baseball lines, football lines, basketball lines, eye & mouth for fish. The siracha sauce comes in a bottle that already has a tip on it, but if you use the taco sauce place it into a caking decorating utensil with a writing tip.
Bake the chips for 5 – 8 minutes; until the edges are browned. Remove from the oven & let them cool before serving with the guacamole.
Shape Note: You can trace an object on a piece of paper and cut out a pattern to use as well.
NOTE: The siracha sauce can be hot, but taco sauce can be purchased at mild, medium and hot depending on your preference.