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July 15, 2017

Bacon Guacamole with Cheddar Chips

By Worker Bee
8 Comments

Primal AviaryGuacamole is an easy sell. Put a bowl out at a party, and immediately the entire group is hovering over the bowl ready to dip in. So, imagine what might happen when a bowl of bacon guacamole is served. Stand back—this is a flavorful, high-fat snack that people are going to run towards.

Basic guacamole doesn’t really need a recipe. In essence, it’s just avocados, lime and salt. However, if your usual go-to has tasted a little ho-hum lately, this recipe will guide you back to an amazing bowl of guacamole. Ripe avocados are mashed with shallot, garlic, cilantro, lots of lime, and yes, bacon. Bacon is the perfect salty, crunchy topper for guacamole.

Speaking of crunchy, eating guacamole with a spoon instead of dipping in a chip just isn’t the same. It doesn’t have to be a corn chip though. This Primal and keto-friendly guacamole is scooped up with chips made out of Cheddar cheese. That’s it…just Cheddar cheese. Grated and baked, the cheese melts into a crispy, salty chip that’s perfect for guacamole. (Don’t do dairy? Then try chicken skin chips.)

Time in the Kitchen: 25 minutes

Servings: 4 to 6

Ingredients

Primal aviary

  • 3 cups grated Cheddar cheese (270 g)
  • 2 strips cooked bacon, crumbled
  • 1 teaspoon lime zest (from about ½ a lime) (5 ml)
  • 2 tablespoons lime juice (30 ml)
  • 1 small shallot, finely chopped
  • 1 small garlic clove, pressed
  • 1 jalapeno, finely chopped (optional)
  • 2 tablespoons finely chopped cilantro (30 ml)
  • ¼ teaspoon salt (1.2)
  • 4 ripe avocados

Instructions

cheddar chips

Recipe Notes:

Cheddar chips don’t stay crispy long, so make them right before serving the guacamole.

Guacamole usually taste bests chilled, so either refrigerate the avocados for an hour or two before making the guacamole, or press plastic wrap against the surface of the made guacamole to protect it from air (which turns it brown), and chill for several hours before serving.

Preheat oven to 400º F/205º C.

Line a baking sheet with parchment or Silpat.

Drop heaping tablespoons of grated cheddar onto the baking sheet. Space the mounds a few inches apart. You should get approximately 16 mounds. Spread the cheddar mounds out into circles about 2 inches/5 cm wide.

Bake 8 minutes until the cheese is melted and bubbling.

Let the cheese set for a minute until it starts to solidify, then lift the Cheddar rounds off the baking sheet with a spatula. The cheese will quickly cool into “chips.” The Cheddar chips will not be perfectly round; if you want them to be, then use kitchen shears to trim the edges.

Prep all the guacamole ingredients, and have them ready so the guacamole can be mixed together immediately after the avocados are cut.

Halve the avocados and remove the pits. Use a knife to cut the flesh into small cubes. Scoop the cubed flesh out with a spoon into a medium bowl.

Sprinkle all the remaining ingredients over the avocado: bacon, lime zest, lime juice, shallot, garlic, cilantro, and jalapeno.

Use a fork to mash the avocado into guacamole with a texture you prefer, either smooth or chunky. Serve with Cheddar cheese chips.

Primal Aviary

TAGS:  keto

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8 Comments on "Bacon Guacamole with Cheddar Chips"

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Bobby Walker
Bobby Walker
2 months 10 days ago

Yes!! This is perfect

Liver King
2 months 10 days ago

The cheddar chips, the crispy bacon and especially the jalapenos is what makes this thing brilliant!

Elizabeth Resnick
2 months 10 days ago

ok, this sounds completely amazing! I rarely eat cheese, but like jicama for something crunchy to dip into my guac. And I have no problem eating my guac with a spoon either!

Shary
Shary
2 months 9 days ago

I don’t eat much cheese either, but the guac looks wonderful. I often make it as a side to be dolloped on a steak or piece of chicken.

Elenor
Elenor
2 months 9 days ago

“The Cheddar chips will not be perfectly round; if you want them to be, then use kitchen shears to trim the edges.”

OR cook them in a silicon “candy” mold — I use the small and large “peanut butter cup sized ones for freezing pureed green/red/yellow pepper (large ‘cups’), onion (small), ‘pureed in a bit of water’ basil leaves, and so on… Throw the mold on a cookie sheet (it’s droopy and hard to handle by itself) and make exactly the size or shape you want!

TheMadRoot
TheMadRoot
2 months 9 days ago

Wow, an insanely great combination of a bunch of my staple foods in a single recipe. And a substitute to nacho chips. Mark, you are about to turn into a divinity…

For those who have difficulty with cheese, if you don’t know yourself intolerant as per say, making sure to make this recipe with raw milk cheddar can make of world of difference. And if you don’t have issues, well, it makes a world of difference taste-wise anyway!

Katie
2 months 6 days ago

Cheese chips, how interesting! If I tell my husband about this he will want cheese chips to scoop up his goat cheese…

alenaulitkina
2 months 4 days ago

amazing!

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