Socca chips

1. Whisk chickpea flour, salt, and cumin together in a medium bowl (a bowl with a lip or pour spout, if you have one). While whisking, pour in 1 cup + 2 tablespoons water, and continue whisking until batter is free of lumps. Whisk in 1 1/2 tablespoons olive oil, then let batter stand, covered, at room temperature, for 2 hours.
2. When the batter is ready, turn oven to broil and move rack 6 inches from broiler. If your broiler has multiple settings, use the lowest. Oil the bottom of a 12 inch cast iron skillet (see notes) with up to a tablespoon of olive oil, then place on the rack to heat for ten minutes. The oil may smoke a bit, but if it becomes excessive, remove the skillet before ten minutes has passed.
3. If your batter bowl is without a lip or spout, transfer batter to a 2 cup liquid measuring cup. When the pan and oven have heated, use potholders to remove the skillet from the oven. Pour a third of the batter (enough to thinly coat the bottom of the skillet) into the pan, then quickly tilt the pan to spread the batter to the edges before it sets. If the edges have a very thin coating of batter, pour a little more around the outside edge of the pan, so the edges don’t burn and go to waste.
4. Place the skillet back in the oven for 4 to 5 minutes, until it has browned and blistered in a few places. You may also see a crack or large air bubble, which is fine. If your oven cooks unevenly in the front and back, rotate the pan 180 degrees after 2 minutes, being careful not to get oven mitts too close to the broiler.
5. Cool the socca for about a minute in the pan, then use a pie spatula to loosen it from the skillet and lift or slide it onto a cooling rack. Oil the pan again, if dry, and preheat another 5 minutes. Repeat the cooking process another two times, so you end up with 3 circles of socca.
6. Reduce oven to 200 degrees (F). For rustic-looking chips, tear the socca into pieces about the size of tortilla chips, with some irregular shapes (you can cut the socca for a more uniform look). Place “chips” on a wire rack on a large rimmed baking sheet (I used a half sheet pan) and allow to dry and crisp in the oven for 30 minutes to an hour. My oven isn’t extremely dry, so my chips take an hour. Also, if your batches of socca are very different in thickness, some chips may finish earlier than others–just remove them when they’re crisp.
7. Cool chips completely, then store in an air tight container at room temperature for a few days.

Guacamole

1. Halve, pit, quarter, and peel the avocados, and place in a medium mixing bowl or other container. Using a fork, toss avocados with the juice of half a lime to coat.
2. Prepare and add to bowl: onion, garlic, tomato, jalapeno, salt, and remaining lime juice. Use a potato masher or fork to combine all ingredients, stopping when the avocados are completely creamy and free of large chunks (alternatively, mash less if you prefer a few large chunks of avocado throughout your guac).
3. Stir in cilantro and taste guacamole, adding more salt if needed.
4. Store guacamole up to a few days in the refrigerator. To keep from browning, firmly press a sheet of plastic wrap over the surface of the guacamole before sealing the container. Stir before serving.