One Chef’s Three-Ingredient, Crunchy Avocado Snack

Bobbi Lin
Bobbi Lin

If there’s something Californians know well, it’s avocados. We partnered with California Avocados to tap 3 different chefs and cookbook writers to share stories and recipes that are dear to them.

When Liz Prueitt—co-founder of San Francisco’s Tartine Bakery and Tartine Manufactory—starts talking about the sculptural qualities of an avocado covered in spicy, crushed chicharrones, you listen up. (It was one of those of-course-it-works-but-my-mind-is-blown moments.) To me, it sounds like an appetizer or small plate that would be relegated to one of her restaurants, or any other California-sunny cafe basking in the glow of the public’s attention.

(Maybe it’s just the past-museum-worker-bee in me, but I’m also seeing a ceramic version atop a pedestal in a gallery. Someone get on that!)

Chicharrones-Encrusted Avocado

Chicharrones-Encrusted Avocado by Liz Prueitt

But Liz is whipping them up at home these days. Of the dish’s inception, she mentioned that her mind was wandering among, of all things, Scotch eggs:

I was thinking about things that are encrusted, such as Scotch eggs, potato crusted fish, etc. while eating avocado. The chicharrones seemed like a good idea because of the contrast of crunch and salt.

To Liz, the crushed chicharrones covering each half make you want to “touch the avocado, like it’s covered in velvet.” I get very giggly when I think about an avocado masquerading in velvet—donning an orange-ish tracksuit, thanks to the chile powder mixed in with the chicharrones. Here’s how to do it: Finely crush the chicharrones and mix in black pepper and chile powder. Halve your avocado and scoop each half out of its skin, keeping the shape intact. Completely coat the avocado with the mixture, gently pressing it into the avocado (remember: It should look like a velvet tracksuit!).

Liz eats hers with a squeeze of lime juice—and either on a salad or on its own, sidled up to a mollet egg, or drizzled with a quick shallot vinaigrette. If you can’t get your hands on chicharrones, you can make them or sub in crisped bacon. Serve it all up with grapefruit shrub, ginger beer, or a light beer, and revere your avocado sculpture. Then eat it!


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Chicharrones-Encrusted Avocado

By Liz Prueitt

  • 1 California avocado
  • 1 bag (about 6 ounces) chicharrones, crushed into very small pieces
  • 1 teaspoon chile powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt (optional; taste how salty the chicharrones are)
  • 1 lime, cut in half

View Full Recipe

If there’s something Californians know well, it’s avocados. We partnered with California Avocados to tap 3 different chefs and cookbook writers to share stories and recipes that are dear to them.

This article was written by Samantha Weiss Hills from Food52 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.