Toasted Peanut Guac and Chips

I recently took a trip to Australia where I got lost in Melbourne’s brekkie bowls and exceptional brews. One Saturday, I found myself brunching at beloved Thai haunt Chin Chin, where I sampled a dish which inspired me to create this guac riff. It’s a pretty standard guac recipe -- heavy on the lime juice just how I like it -- but spiked with a special treat: roasted peanuts.

INGREDIENTS 

1 Avocado3 tablespoons Cilantro, chopped3 tablespoons Peanuts, toasted, unsalted and roughly chopped3 teaspoons Lime Juice, fresh½ teaspoon SaltSpirulinaBeet Powder, dehydratedThe Real Coconut’s Coconut Flour Tortilla Chips*

ASSEMBLY

1 | Cut avocado lengthwise. Discard pit and scoop flesh into small bowl. 2 | Using a fork, roughly mash avocado. 3 | Add in the other ingredients and mix with a spoon. (Guacamole should be mashed with some larger pieces still intact.)4 | Arrange tortilla chips, sprinkling with spirulina and dehydrated beet powder. Serve. *Makes 2 servings.*These tortilla chips were originally exclusively served at The Real Coconut, part of Sanara hotel in Tulum. Just recently, owner Daniella Hunter turned them into a retail product available at select Whole Foods around LA.