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Chips off the Ol' Block

How to make California avocado chips
39 Ratings
100% would make again

It's time for California avocados to get their time in the spotlight—and we don't mean just avocado toast.

Who better to reveal California avocados in all their glory than a West Coast restaurant that sources 90 percent of its menu from within the Golden State? L.A.'s Mohawk Bend crowds their Echo Park digs with hungry Angelenos looking for delicious food. The owners, both vegan, are all about not asking people to compromise. About a third of their menu is plant based; the rest has meat, dairy and the like, and there is truly something for everyone.

Their crispy Avo and Chips recipe is a menu stalwart, and with good reason: It embodies Mohawk Bend's come-one, come-all philosophy on a single plate. Crisp beer batter, creamy California avocado, smoky mayo and vinegar-based slaw pack a ridiculously satisfying punch.

*Recipe has not been tested by the Tasting Table Test Kitchen

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Mohawk Bend's Avo and Chips Recipe

Yield: 3 to 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Vegan Paprika Aioli:

1 cup vegenaise (such as Follow Your Heart)

½ tablespoon smoked paprika

Small pinch cayenne

Small pinch garlic powder

Dash lemon juice

Salt and pepper, to taste

For the Horseradish Coleslaw:

½ cup sugar

¾ tablespoon white wine vinegar

1 tablespoon whole-grain mustard

1 tablespoon celery seeds

2 tablespoons horseradish

¼ cup blended oil (90% canola / 10% extra-virgin olive oil)

½ head cabbage, shredded

For the Fried Avocados:

Canola oil, as needed for deep-frying

1 cup flour

1 cup beer (we like a dark IPA, such as Back in Black by 21st Amendment Brewery)

2 California avocados, wedged

Smoked paprika aioli, for serving

Horseradish coleslaw, for serving

Directions

1. Make the vegan paprika aioli: In a small bowl, mix all the ingredients together.

2. Make the horseradish coleslaw: In a medium bowl, add all the ingredients, except for the cabbage, and whisk vigorously until emulsified. Dress the cabbage immediately.

3. Make the fried avocados: In a large, heavy saucepan, heat 3 to 4 inches of oil to 350°.

4. In a medium bowl, slowly add the flour to the beer, whisking in a little at a time until no clumps remain. (The batter should be thick enough to easily adhere to the avocado. If the batter is too loose, just add more flour.) Dip the avocado wedges into the batter and fully coat.

5. Gently drop a few wedges at a time into the hot oil and fry until golden brown. Remove the avocado wedges from the oil and transfer to a paper towel-lined plate to drain; fry the rest of the batch. Serve with paprika aioli and coleslaw.

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