30
1/2 pack of Scotty Brand chippy chips
1/2 pack fajita seasoning
1 avocado
10 cherry tomatoes
1/2 tsp chilli powder
Juice of half a lime
Sriracha
Blanched almonds (enough for each chip)
Black food colouring
Icing sugar
Salt and pepper
Chopped parsley to garnish
Preheat your oven as per pack instructions and line a tray with foil.
Pour the chips onto the foil and sprinkle over the fajita seasoning. Mix well with your hands to ensure the seasoning has coated all the chips.
Cook as per pack instructions and ensure to turn halfway through.
Mash up the avocado in a bowl. Dice the cherry tomatoes, add in the lime, chilli powder and salt & pepper to taste. Mix well with the avocado and pour into your cauldron.
Mix together the black food colouring and the icing sugar until a thick paste forms.
Remove the chips from the oven and add to the serving board.
Squirt sriracha onto the ends of each chip and place an almond on top then paint each almond with the black icing.
Add the guacamole cauldron to the board and garnish with parsley.
Dip and enjoy!
This recipe was created & photographed by Love Food With Lucy.
