Cilantro waffle chips with chunky guacamole

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Unsalted butter
½ cup All-purpose flour
½ cup Cornmeal
1¼ tablespoon Double-acting baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
1 cup Buttermilk
1 large Egg
¼ cup Chopped fresh cilantro
1 teaspoon Finely chopped jalapeno pepper
2 tablespoons Corn oil
Sour cream or plain yogurt for additional topping

Directions

Preheat waffle iron. Preheat oven to 200'F. Melt butter; reserve in a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper to mix. In another bowl, beat together buttermilk and egg until well blended and whisk into dry ingredients.

Stir in cilantro and jalapeno. Fold in corn oil and melted butter, mixing only until combined.

Lightly butter or spray grids of your waffle iron, if needed. Brush or spray grids again only if subsequent waffles stick.

Spoon out ½ cup of batter (or amount your waffle maker's manufacturer suggests) onto iron, spreading it evenly to edge of grids with a metal spatula or wooden spoon. Close lid and bake until golden and crispy. Remove waffle from iron and separate into hearts or cut into whatever size pieces you want. Place on a baking sheet, in a single layer, and put into preheated oven. Continue making rest of batch and putting finished waffles on sheet in oven. The waffles should bake in oven for 1 to 1½ hours, or until they are very crispy. Serve immediately or cool on a rack and serve at room temperature.

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