A friend posted a recipe for avocado chips and I had to make them immediately! I followed the recipe, which suggested using them as a chip for dipping into hummus. They are delicious, but next time I will make them smaller and flatten them more.
I decided to make buffalo chicken breast and turned the leftovers into a terrific salad, which I’ll try to post tomorrow. You can use any part of the chicken–I usually use thighs, but had breasts on hand.
Because it’s hot, I served everything at room temperature.
Buffalo Chicken, Caesar Brussels Sprouts and Avocado Chips
Avocado Chips by Lena Abraham
3 pounds chicken, rinsed and patted dry or 2 thighs per person
¼ cup Hot Sauce, like Frank’s Hot
2 T butter, melted
1 T minced garlic
Salt & pepper
Preheat oven to 400 degrees. Put parchment paper on cast iron or oven proof roasting pan. Sprinkle salt and pepper on chicken. Cook 30 minutes. Turn thighs and remove extra oil. Cook another 30 minutes. Raise oven to 450. Remove extra oil. Combine melted butter, garlic and hot sauce and drizzle over thighs. Cook about 10 minutes, turning once or twice, until skin is crisp.
Caesar Brussels Sprouts
1 1/2 brussels sprouts, ends cut off, sliced in half then cut in thin slices.
Add dressing, below, and allow to stand for about 10 minutes to soak up flavors.
Caesar Dressing (will have leftovers)
¾ cup extra virgin or avocado oil
2 teaspoons anchovy paste
1 clove garlic
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Pepper and salt, to taste
1T Worchester sauce
1/2 cup grated parmesan cheese
2 hard-boiled eggs, chopped
Put all ingredients except egg in a food processor and blend. Add egg and stir.
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