What scoops like a chip, is crunchy like a chip, is satisfying like a chip, but is not a chip?!
ENDIVES!!!
Necessary Items:
A bowl (medium-sized is good)
A sharp knife
A cutting board
A fork or a potato-masher-type object
Ingredients:
A few ripe avocados (I like the big green ones, but the regular small black ones work too)
Garlic
A tomato
Salt
Endives
Serves: 2 big eaters
Time: 10ish minutes
(Author's note: If you already have a guacamole recipe you love, make that, then skip to the "Endive chips" section of this recipe.)
Guacamole:
Cut your avocados in half, scoop the green guts out, and place them in your bowl. (Discard the seeds and the peels.) Cut your garlic up into tiny pieces and add to bowl. Cut up a tomato and add that to your bowl. Add a bit of salt to what you've got going so far and then take out your handy dandy potato-masher and go to town. Mash that guacamole up like you've never mashed guacamole up before. Or maybe mash it like you have mashed guacamole up before. Less mess.
(I realize I wasn't at all exact about the amounts of each ingredient to put in the guac. I suggest you just follow your heart on this one. If it tastes good as you have it, eat it that way. If not, add more stuff. I'm such a helpful blogger.)
Endive chips:
Next, start breaking the leaves off the endives. I like to put them in a bowl of water to kinda wash them off, but you can put them under some cold running water if that's better for you.
Once your endive leaves are washed, dry them off (if you care to) and put them on a plate or bowl to serve with your guacamole. BAM, it's that easy.
Next, take your endive chip, dip it into your guac, scoop up some yummy-ness, and enjoy!
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