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Behold: the perfect snack for late-spring, early-summer soirees
Behold: the perfect snack for late-spring, early-summer soirees
Rachel Harrison Communications

You’ll Flip for This Avocado Dip

Your happy hour (or cookout, or birthday party...) will never be the same

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

May 1, 2024 11:43 am

Warmer weather calls for some rich, cool avocados…and if there are some freshly fried potato chips, hey — not gonna complain. This recipe comes courtesy of Chef Andrew Ayala at the Michelin-starred Le Jardinier, a snazzy French restaurant in Miami, Houston and NYC. “We make all of our artisanal chips in-house — they’re perfectly crispy and fresh every day,” says Chef Andrew. “We pair the chips with a creamy avocado mousse that has a touch of Espelette pepper.” Deelish.

Avocado Mousse

Servings: 1 serving

Copy Ingredients

  • 2 ripe avocados 
  • 3 ½ Tbsp. lemon juice 
  • 2 ¼ Tbsp. extra virgin olive oil 
  • ½ tsp. salt 
  • 1 tsp. everything bagel seasoning
  • 1 Yukon Gold potato
  • Neutral oil, for frying (enough to cover the potatoes in a deep skillet)
  • Dash of Espelette pepper, to taste

Copy Directions

    1. 1. Add avocados, lemon juice, salt and bagel seasoning into a blender. Emulsify everything with the oil quickly until the mixture is smooth and to avoid the risk of oxidizing it.

    2. 2. Peel and cut the potatoes finely into potato chip-like slices with a mandoline. Blanch quickly in boiling, salted water for a couple minutes. Pat dry once cooled.

    3. 3. In a deep skillet filled with neutral oil, fry the potatoes at 325°F until golden brown. Allow to cool and drain on paper towels.

    4. 4. Serve the chips alongside the dip. If desired, top the dip with a dash of Espelette pepper.

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