Lavash Chips with Avocado Sauce
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
The chips can be stored in an airtight container for 4–5 days.
Ingredients
- Tomatoes - 3 pieces
- Avocado - 1 piece
- Armenian Lavash - 1 piece
- Parsley - 1 bunch
- Young Spinach "Belaya Dacha" - 1 bunch
- Lemon - ½ piece
- Garlic - 1 clove
- Buttermilk - 4 teaspoons
- Worcestershire Sauce - ½ teaspoon
- TABASCO® - ¼ teaspoon
- Ground Cumin - ½ teaspoon
- Ground coriander - ½ teaspoon
- Ground Black Pepper - ¼ teaspoon
Step by Step guide
Step 1
Cut the lavash into 5 cm triangles, place them on a baking sheet, and dry in a preheated oven at 170°C (340°F) for 15–20 minutes until the chips turn golden and become crispy. Cool on a rack.
Step 2
Blanch the parsley and spinach leaves in a pot of boiling water. After 2 minutes, drain and rinse the greens in very cold water to preserve their color, then dry and chop.
Step 3
Peel and mince the garlic.
Step 4
Peel the avocado and remove the pit.
Step 5
Grate the zest of half a lemon and squeeze out the juice.
Step 6
Blend the garlic and avocado together with the greens in a blender.
Step 7
Add the lemon zest and juice, buttermilk, cumin, coriander, and black pepper, blend again, then add Worcestershire sauce and TABASCO.
Step 8
Slice the tomatoes just before serving.
Step 9
Serve the chips with tomatoes and avocado sauce.
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