A ChefPV Ento recipe featuring Chirps Chips!
Chirpchos
INGREDIENTS
1/4 cup GREEK YOGURT
1 tsp HORSERADISH (grated)
1 tsp SRIRACHA
1 pint GRAPE TOMATOES
BRAGG’S LIQUID AMINOS (spray bottle)
1 AVOCADO
1 LIME
1 RED FRESNO PEPPER
SMOKED PAPRIKA
1 small bag CHIRPS CHIPS
3 TBSP THYME LEAVES
DIRECTIONS
Preheat oven to 450°F.
In a bowl, whisk together GREEK YOGURT, HORSERADISH and SRIRACHA to create Sriracha-Yogurt Sauce. Set aside in refrigerator.
Put GRAPE TOMATOES on baking sheet and drench with LIQUID AMINOS. Place in preheated oven for 10 minutes.
Meanwhile, medium-dice AVOCADO and squeeze on some LIME JUICE. Set aside in fridge until ready to use.
Small-dice RED FRESNO PEPPERS and set aside.
Remove TOMATOES from oven, drench in more LIQUID AMINOS and and coat with SMOKED PAPRIKA. Return to oven for 5 minutes more.
Remove TOMATOES from oven and let cool.
Set-up an assembly line with YOGURT SAUCE, THYME LEAVES, AVOCADO, TOMATOES and PEPPERS.
Lay out CHIRPS CHIPS.
Center a dollop of YOGURT SAUCE on CHIRPS followed by a layer of THYME LEAVES, AVOCADO, GRAPE TOMATOES, a dot of YOGURT SAUCE on TOMATO and finish with RED FRESNO PEPPER.
