An adaptation of Bob Le Chef’s recipe from his blog Boblechef
Time: 20 minutes
Servings: 4



For the Guacamole

- About 10 kale leaves without the stem

- 2 ripe avocados

- 1 garlic clove, chopped

- 30 ml (2 tbsp) Greek yogurt

- Juice of 1 lime

- A Spice Affair’s Sriracha Seasoning, to taste (can replace with Cayenne Pepper or Smoky Chipotle)

- Pink Himalayan Salt and Ground Black Pepper, to taste


For the Tortilla Chips

- 6 small (or 4 large) corn tortillas cut into triangles

- Drizzle with olive oil

- Pinch of Pink Himalayan Salt

- A pinch of Sriracha Seasoning (optional)



For the Guacamole

  1. In a saucepan with boiling salted water, blanch the kale leaves for about 1 minute
  2. Once cooked, plunge them into cold water to stop the cooking process
  3. In a bowl, mash the avocados with a fork or potato masher
  4. Add garlic, yogurt, lime juice, Sriracha seasoning, Pink Himalayan Salt and Black Pepper Ground
  5. Wring out the cooled kale and chop finely
  6. Add the kale to the guacamole
  7. Serve with tortilla chips

For the Tortilla Chips

  1. Preheat oven to 350°F
  2. On a baking sheet, spread the tortilla pieces
  3. Drizzle with oil, sprinkle with Sriracha Seasoning if using and a pinch of Himalayan Pink Salt and bake for about 10 minutes. For best results, turn the tortillas halfway through the baking time.

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