Pupuchi Flour Tortilla Chips With Avocado Sauce

To prepare this Latin American flavored snack, but accented by Latvian legumes,

You will need:

* for tortilla chips

  • 1 cup cornmeal
  • 1 cup Pupuchi flour
  • 1½ teaspoons sea salt
  • 1 teaspoon of baking powder
  • 1 teaspoon freshly ground pepper
  • 60 ml of olive oil
  • 100 ml of water

* for the avocado sauce:

  • 2-3 ripe avocados
  • 3 cloves of garlic
  • 3 large handfuls of parsley leaves
  • 7-8 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • salt and pepper to taste

Preparation

Mix flour, salt, pepper and baking powder in a mixing bowl. Add the olive oil and mix with your hands until the dough forms crumbs. Add 100 ml of warm water and mix until the dough forms a homogeneous mass. If it doesn't stick together well, add a little more water.

Heat the oven to 175 °C. Place the ball of dough on a sheet of baking paper and smooth it out. Place another sheet of baking paper on top of the dough and use a rolling pin to make the dough as thin as possible. The thinner it is, the lighter and crispier the chips will be. Remove the top layer of baking paper and divide the dough. Bake for 12-15 minutes until the chips are golden brown. The batter will be enough for two or three full baking pans.

Prepare @naskoties_zane avocado sauce - put parsley, garlic cloves, avocado in a bowl, add olive oil, lemon juice and beat everything with a hand blender into an almost homogeneous mass. At the end, add salt and pepper to taste. The appetizer is served liberally with avocado sauce.

Enjoy your meal!

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