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Fresh Cauldron Guacamole Dip Recipe with Crispy Black Bean Bat Chips

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A quick and easy snack featuring creamy, fresh guacamole paired with crispy, smoky black bean bat chips. Perfect for casual gatherings and vegan, gluten-free diets.

Ingredients

Scale
  • 3 ripe avocados (mashed but still a bit chunky for texture)
  • 1 small red onion, finely diced
  • 1–2 cloves garlic, minced
  • Juice of 1 lime
  • 1 medium tomato, seeded and diced (optional)
  • 1 small jalapeño, seeded and finely chopped
  • Fresh cilantro, chopped (about 2 tablespoons)
  • Salt and freshly ground black pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup cornmeal or masa harina (about 60 g)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1–2 tablespoons olive oil

Instructions

  1. Prepare the Black Bean Bat Chip Batter: In a food processor, combine the drained black beans, cornmeal (or masa harina), smoked paprika, cumin, garlic powder, cayenne pepper (if using), and salt. Pulse until the mixture forms a thick, slightly sticky dough—about 2-3 minutes. Add water a teaspoon at a time if too dry. The dough should be pliable but not watery.
  2. Shape and Bake the Chips: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop spoonfuls of batter onto the sheet and flatten into bat-shaped chips or triangles. Brush lightly with olive oil. Bake for 15-18 minutes, flipping halfway, until golden and crispy. Watch carefully to avoid burning.
  3. Make the Guacamole: Scoop avocado into a mixing bowl and mash until mostly smooth with some chunks. Add diced red onion, minced garlic, lime juice, diced tomato, jalapeño, and chopped cilantro. Stir gently to combine. Season with salt and pepper to taste. Adjust lime or salt as needed.
  4. Serve Together: Transfer chips to a serving bowl or platter. Spoon guacamole into a bowl and place alongside the chips. Optionally, sprinkle fresh cilantro or smoked paprika over the dip before serving.
  5. Enjoy: Best enjoyed within a few hours of baking for maximum crispness. Store chips and guacamole separately in airtight containers. Reheat chips in the oven to regain crispness; keep guacamole chilled.

Notes

[‘Use firm black beans for better chip texture.’, ‘Add water gradually to the chip batter to achieve pliable dough.’, ‘Press plastic wrap directly on guacamole surface to prevent browning.’, ‘Reheat chips in oven to restore crispness.’, ‘Adjust jalapeño and cayenne pepper for desired heat level.’, ‘Try almond flour instead of cornmeal for grain-free chips.’, ‘Swap fresh tomato with sun-dried tomatoes for a sweet-tart flavor.’, ‘Avoid overblending black beans to keep some texture in chips.’]

Nutrition

Keywords: guacamole, black bean chips, vegan snack, gluten-free, healthy snack, crispy chips, avocado dip, quick snack

Find it online: https://elvafood.com/fresh-cauldron-guacamole-dip-recipe-with-crispy-black-bean-bat-chips-easy-and-perfect-snack/