This post is sponsored by California Lavash - all opinions stated are my own. Thanks for reading and supporting my blog!
You can put a bowl of chips and salsa down in front of me at a Mexican restaurant and I won’t flinch. My eyes don’t bulge out of my head and my mouth doesn’t salivate, even if both the chips and the salsa are house-made. I know plenty of people who do experience such a reaction, and I can’t really blame them, I guess. Chips and salsa are good. I like them. I might steal a couple, if the salsa is tasty, but I would SO much rather save room for a burrito the size of a small-child, or for tacos with juicy al pastor, or even for a cheesy quesadilla that would make my younger self sing with joy.
Now that I think about this weird thing of mine, it’s not the oil or salt content of the chip that turns me off (that’s what everyone assumes because I’m a nutrition nerd). It’s the texture - much too sharp and honestly, quite painful sometimes. And YES I chew my food enough. With guac, the texture becomes a little less throat-slashing. Is there anything guac can’t do? With salsa, though, forget it. Also, just so you know, I’m coming to all these realizations as I type this now, so it’s as weird for me as it might be for you, if you’re a chip-fanatic.
I know, I know. I’m saying all this now and then in about two minutes (or however long it takes you to read through this) I’m going to give you my recipe for baked lavash (from California Lavash) chips. Ha. Okay, Haley.
But these are different. Different in ways I can’t articulate, so you’ll just have to trust me because if I can eat a whole plate of these CHIPS for dinner, they must be different. The first time I made them, I spread just the thinnest layer of oil on them and took my eyes off the oven timer for, like, three seconds and they all came out black. So the second time I made them, I avoided the black chips by omitting the oil and reducing their time in the oven. Ba da bing, ba da boom. Beautifully golden brown and crisp.
And the dip… I could eat that for days. Chips. Cucumber. Carrot. Spoon. Finger. Whatever the transport method from bowl to mouth, gimme’ and I’ll eat it. I started with just cashews, avocado, and lemon and garlic in mind, and then added in the spices and acid components as my taste-buds led me to believe fit. That’s how many of the dressings and sauces and… well, other methods of handling various situations in my life go.
So, you can serve these up for guests when you’re all watching Sunday football, or for a few friends when the clock strikes happy hour, or for yourself whenever you feel like because you are a strong independent human being who don’t need no elaborate, substantial dinner all the dang time.
Well, thanks for reading about my feelings toward chips and I hope you find these homemade ones just as enjoyable, if not more, as I do! Click here to read more about why I chose whole-grain California Lavash bread for this recipe, and to find nearby locations where you can find some.
For the whole-grain lavash chips:
2-3 California Lavash whole-grain lavash flatbreads, cut into 16 equal squares
2-3 tsp. oil, optional*
Cherry tomatoes, for serving
Mediterranean Lemon Parsley Dip
Preheat the oven to 400 degrees F and spread out the lavash squares on top. If you choose to use oil, lightly rub it on both sides of each square. Bake for 5-6 minutes, or until golden brown and crisp. Remove from the oven and cool.
Prepare the dip according to directions and set aside.
Chop the cherry tomatoes and serve alongside the lavash chips and avocado dip. Store leftover dip in an airtight container in the fridge for up to one week.
*I tried using oil and I found that my chips came out burnt, so I tried without oil and found that they still tasted great. If you choose to use oil, decrease the baking time by a few minutes and keep a close eye on them to prevent burning.