Summer is here and that means copious amounts of chips and dips at parties, pools and beaches all over the country. Same old, same old. But what if we took a dipping fave and fried it? Yeah! Take guac and chips, put them together and make my tasty vegan fried guacamole recipe this summer for a whole new way to enjoy your summer staple!
- 1 1/2 cups guacamole (homemade or store bought)
- 1/4 cup flour (gluten free if desired)
- 1/2 cup melted vegan butter, cooled to room temp but not solidified
- 1 1/2 cups crushed tortilla chips
- High heat oil for frying
Scoop twelve 1-ounce size balls of guacamole out onto a parchment lined sheet pan and freeze overnight.
Remove the chilled guacamole from the freezer and coat them first in flour, melted vegan butter; then the crushed tortilla chips. Refreeze again for 1 hour.
Add enough oil to a large pot to allow for deep frying, about 1 1/2 inches in a deep pan or you can use a deep fryer if you have one. Heat the oil so that it’s very hot. You can tell it’s ready if when you drop in one ball in the oil automatically starts to bubble up.
Cook 2-3 minutes or until the tortilla chips turn a golden brown. Remember the bites are frozen so you also want to make sure they’re heated through.
Serve with vegan ranch dressing or salsa. Enjoy!
