GUACAMOLE CRISPS

24 small round tortilla chips
1/2 cup shredded Parmesan cheese
1 large red bell pepper
1 large yellow bell pepper
1 tsp. olive oil
1 tsp. red wine vinegar
1/8 tsp. salt
3/4 tsp. freshly ground black pepper, divided
1 large avocado (when you buy-the dark ones are ripe, green ones are not)
3 tbsp. lemon juice
2 tbsp. minced purple onion
2 garlic cloves, pressed
1/4 tsp. salt
1/4 tsp. ground red pepper

Place tortilla chips on a baking sheet, sprinkle with cheese. Bake at 350 degrees F for 7 to 8 minutes or until cheese melts. Set aside.

Place bell peppers on an aluminum foil lined baking sheet. Bake at 500 degrees F (yes, 500 degrees) for 10 minutes on each side or until peppers blister. Place bell peppers in a heavy duty zip-top plastic bag; seal and let stand for 10 minutes to loosen skins. Peel, seed, and slice bell peppers.

Combine pepper slices, oil, vinegar, 1/8 tsp. salt and 1/4 tsp. black pepper. Set aside.

Peel and mash avocado, stir in remaining 1/2 tsp. black pepper, lemon juice, and next 4 ingredients. Spoon avocado mixture evenly onto tortilla chips and top with bell pepper mixture.

Makes 2 dozen
Source: Connie Overby, The Humboldt Independent, December 27, 2006