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For the Crisps
5 galettes made using PGI Brittany-made buckwheat flour®
30 g of cumin seeds
5 g of Espelette chilli pepper
3 tbsp of olive oil
Salt and pepper
- Preheat your oven to 180°C.
- Roll the galettes and slice them roughly into strips.
- Repeat this so you get smaller strips.
- Prepare a mixture of olive oil, cumin seeds and Espelette chilli pepper in a dish, then add the galette strips and mix them in with the oil preparation.
- Sprinkle with coarse salt.
- Bake for 30 min, turn the strips halfway.
For the Guacamole
2 ripe avocados
6 chopped basil leaves
1 lemon
A few roasted buckwheat grains
Salt and pepper
- In a bowl, mash the avocado and chopped basil leaves with a fork, then add the salt, pepper and lemon.
- Keep to the side in the fridge.
- Before serving, sprinkle a few roasted buckwheat grain on top.
Recipe created by Hubert Niveleau
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