• 1 Box Original Crisps
  • 3 firm-ripe avocados, halved, peeled and pitted
  • 2 small tomatoes, seeded and diced
  • 1/2 small red onion, diced
  • 1/2 jalapeno, diced (optional)
  • 1 clove garlic, minced (optional)
  • 1 lime
  • 1/4 cup cilantro, chopped
  • Hot sauce, to taste
  • Kosher salt

In a small bowl, gently mash the avocado flesh. Add the tomatoes, onion and jalapeno and fold together gently. Squeeze in a little fresh lime juice and add salt; taste the guacamole. Adjust the seasoning with additional lime juice, salt and/or hot sauce. Fold in cilantro and serve at room temperature with a selection of light and crunchy 34° Crisps.

This recipe is easy to adjust to your own taste. Try adding ground cumin or cayenne, or use a little liquid from a can of chipotles in adobo for spiciness and smokiness. You can omit the cilantro if you don’t care for it; use chopped green scallion instead. Avocados are rarely sold when perfectly ripe, so you may need to purchase yours two to three days before you plan to make guacamole. Buy a few at different stages of ripeness and use them as they ripen. Avocados are ripe when the flesh yields to gentle pressure and a little indentation is left behind. If avocados are unripe, the flesh will the flesh will be tasteless and too hard for mashing, and if they’re overripe the flesh may be brownish-gray with an unappealing bitterness or off-flavor.