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Crunchy Guacamole Bites with Salsa Rosa Dip

  • Cooking time12 min
  • Prep time30 min
  • Portions 6
recipe image Bouchées de guacamole croustillantes et Salsa rosa


  • 1/2 cup ketchup
  • 1/2 cup mayonnaise
  • 2 large avocados , mashed
  • 1 Tbsp. PLUS 1/2 cup (125 mL) Becel® with Avocado Oil margarine , divided
  • 4 sprigs fresh cilantro , finely chopped
  • 1/2 jalapeno pepper , seeded and finely chopped
  • 1/4 red onion , chopped
  • 1 tsp. ground cumin
  • Juice of 2 limes
  • 2 cups Becel Avo Plus™ Oil Blend (for frying)
  • 1 cup chickpea flour
  • 8 fresh corn tortillas , baked and finely crushed

Nutrition facts

Total Fat4.00 g
Saturated Fat8.000 g
Trans Fat0.000 g
Polyunsaturated Fat17.000 g
Monounsaturated Fat27.000 g
Cholesterol10 mg
Sodium500 mg
Total Carbs40.00 g
Dietary Fiber11.0 g
Sugars8.00 g
Protein8.00 g
Vitamin D143.000 mcg
Calcium58 mg
Iron2.00 mg
Potassium770.000 mg
Omega-32.50 g
Omega-614.00 g


  1. For Salsa Rosa Dip, combine ketchup and mayonnaise in small bowl. Set aside, refrigerated, until ready to serve.
  2. For Crunchy Guacamole Bites, in a medium bowl, combine avocados, 1 Tbsp. (15 mL) Becel® with Avocado Oil margarine, cilantro, jalapeño, red onion, cumin and fresh lime juice.
  3. Working on a clean surface, roll 1 Tbsp. (15 mL) guacamole into a firmly formed ball. Wrap tightly with plastic wrap. Continue until all guacamole has been rolled into balls, then place in the freezer for 45 minutes to 1 hour to set.
  4. Once guacamole balls are set, add Becel® Oil to a medium size deep pot. Heat over medium-high heat to 350° F (180° C). While the oil is heating, prepare your dredging station. Melt remaining 1/2 cup (125 mL) margarine and place in a bowl. Place chickpea flour and crushed tortillas into separate bowls.
  5. Working with one guacamole ball at a time, roll it in chickpea flour, coating evenly. Dip into melted margarine, then coat with crushed tortillas. Ensure each ball is fully coated in a layer of tortilla crumbs.
  6. When oil reaches temperature, carefully lower the guacamole balls into the oil, working in small batches as to not overcrowd the pot. Lightly fry for 2 to 3 minutes, or until crisp and golden brown. Carefully remove guacamole balls from the pot and place onto a paper towel-lined plate to remove excess oil. Serve hot with the Salsa Rosa dip!