Guacamole is one of my favorite snacks—it’s creamy, flavorful, and as long as your chips are black beans as the first ingredient, you can enjoy chips with it as well. The only drawback is that it doesn’t store well—you need to consume it right away for best results.
When you select black bean chips at the store, be sure to read the ingredient section. It should list black beans first, as the predominant ingredient, and hopefully, you get at least 5 grams of fiber per serving. If they list wheat flour or rice flour as the first ingredient, look for another product. The less total ingredients the better.
Prep Time: 5-10 minutes
2 medium Haas avocados (or 1 Florida avocado), cut in half, pit removed
1 lime, juiced
¼ medium sweet onion, minced
¼ cup cilantro (or parsley) chopped
½ tsp ground paprika
¼ tsp ground cayenne pepper (less or more to taste)
Black bean chips (about ½ to 1 cup portion per person)
Slice the avocado in half, remove the pit, and scoop out the soft flesh with a spoon and mash in a large bowel. Add lime juice, onion, cilantro, paprika, and cayenne pepper and mix.
Serve with a sprig of cilantro and a little drizzle of lime juice over the guacamole (helps prevent it from turning brown if not served immediately).
Steven Masley, MD