Preheat the oven to 375°F (190°C). Spread the garlic cloves on a small baking sheet, drizzle with olive oil, and roast until fragrant and soft, about 15 minutes. Once cool enough to handle, peel and set aside.
2 cloves garlic
Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl. Mash them gently with a fork until smooth but still slightly chunky.
3 ripe avocados
Add the roasted garlic cloves, lime zest, and lime juice to the mashed avocados. Stir well to incorporate all flavors, and season with a pinch of salt. The mixture should be bright green and creamy with a zesty aroma.
2 cloves garlic, 1 lime lime
Transfer the guacamole into a piping bag fitted with a small round tip, or use a plastic sandwich bag with the corner snipped for piping. Chill until ready to serve, allowing flavors to meld.
While the guacamole chills, cut the tortilla chips or pita bread into small wings and ear shapes—try to keep them uniform for easy shaping. If chips are soft, toast them in the oven until crisp, about 5 minutes at 375°F.
100 grams tortilla chips or pita bread
Once the chips are crispy and cooled, dip the edges briefly in lime juice to help them adhere better when shaping. Gently mold each piece into tiny bat wings or ears, shaping with your fingertips or a shaping tool. Chill the shaped chips slightly if needed to hold their form.
as needed lime juice
Pipe the guacamole onto a serving platter in a generous dollop or use a zig-zag pattern to mimic the look of a smooth, vibrant green surface. Arrange the bat-shaped chips around the guacamole for a fun, spooky presentation.
Add the shaped tortilla chips, placing the winged shapes strategically to resemble flying bats hovering over the dip. Optionally, add a sprinkle of chopped cilantro or paprika for extra color and flavor.
Serve immediately, allowing the crunchy bat-shaped chips to contrast with the creamy, flavorful guacamole. Enjoy your festive Halloween treat!
