You will need
- For tortilla chips
- 1 cup cornmeal
- 1 cup Pupuchi flour
- 1½ teaspoons of sea salt
- 1 a teaspoon of baking powder
- 1 a teaspoon of freshly ground pepper
- 60ml olive oil
- 100ml of water
- For the avocado sauce
- 2 – 3 ripe avocados
- 3 cloves of garlic
- About 3 big handfuls of parsley leaves
- 7 – 8 tbsp. olive oil
- 3 tbsp. lemon juice
- Salt and pepper to taste
Mix flour, salt, pepper and baking powder in a mixing bowl. Add olive oil and mix with your hands until the dough forms crumbs. Add 100ml of warm water and stir until the dough forms a homogeneous mass. If the dough does not stick together well, add a little more water.
Heat the oven to 175°C.
Place the ball of dough on a sheet of parchment paper and flatten. Place another strip of parchment paper on top of the dough and using a rolling pin, roll the dough as thin as possible. The thinner the dough, 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 dough will be enough for 2-3 full baking pans!
Prepare @naskoties_zane avocado sauce – put parsley, cloves of garlic, avocado in a bowl, add olive oil, lemon juice and blend into an almost homogeneous mass with a hand blender. At the end, add salt and pepper to taste.
The appetizer is served and eaten, use the avocado sauce liberally.
Enjoy your meal! 
