Chips & Dips

For "Chips & Dips" day, we spent part of the afternoon out in the garden with Shawn Greenbaum, MUSE's Garden Education Manager. He taught the kids how to harvest kale, which we later made into some delicious kale chips. 

We also explored baking as a method for making tortilla and sweet potato chips instead of deep frying them in oil. The result of our efforts?...some amazing snacks that paired really well with our fresh guacamole and salsa.

Fresh Guacamole (Serves 4-6)

4 avocados, peeled and seeded

½ cup chopped red onion

1 Serrano chili, seeded and minced (do not touch eyes after handling)

2 TB chopped cilantro

½ tsp salt

1 tomato, seeded and chopped

In a medium size bowl, mash the avocado using the back of a fork. Add the onion, serrano, cilantro, lime juice and salt. Gently fold in the tomato. Keep tightly covered until ready to serve.

Salsa Fresca (serves 10)

2 tomatoes, chopped

½ red onion, chopped

¾ yellow bell pepper, chopped

3 TB chopped cilantro

½ Serrano chili, seeded and minced (do not touch eyes after handling)

1 TB lime juice

½ tsp salt

Combine ingredients in a mixing bowl and stir until well combined