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Prep and cook times exclude 2 hours of completely unattended wait time to rest the batter.
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Cook time includes 45 minutes of nearly inactive bake time to dry out the chips.
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For the socca chips: Whisk chickpea flour, salt, and cumin together in a medium bowl with a lip or pour spout, if you have one.
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While whisking, pour in water, and continue whisking until batter is free of lumps.
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Whisk in half of the olive oil, then let batter stand, covered, at room temperature, for 2 hours.
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When batter is ready, turn oven to broil and move rack 6 inches from broiler.
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If your broiler has multiple settings, use the lowest.
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Coat the bottom of a 10 to 12 inch cast iron skillet (or a non-stick skillet that is oven safe at very high temperatures) with up to a tablespoon of olive oil, then place on the rack to heat for ten minutes.
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The oil may smoke a bit.
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If it becomes excessive, remove the skillet before ten minutes has passed.
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If your batter bowl is without a lip or spout, transfer batter to a 2 cup liquid measuring cup.
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When the pan and oven have heated, use potholders to remove the skillet from the oven.
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Pour a third of the batter (enough to thinly coat the bottom of the skillet, about 1/2 cup) into the pan, then quickly tilt the pan to spread the batter to the edges before it sets.
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If the edges have a very thin coating of batter, pour a little more around the outside edge of the pan, so the edges dont burn and go to waste.
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Place the skillet back in the oven for 4 to 5 minutes, until the socca has browned and blistered in a few places.
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You may also see a crack or large air bubble, which is fine.
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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.
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Remove from oven.
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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.
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Oil the pan again, if dry, and preheat another 5 minutes.
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Repeat the cooking process another two times, so you end up with 3 circles of socca.
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Reduce oven to 200 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).
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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.
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My oven isnt extremely dry, so my chips take an hour.
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Also, if your batches of socca vary in thickness, some chips may finish earlier than othersjust remove them when theyre crisp.
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Cool chips completely, then store in an airtight container at room temperature for a few days.
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For the guacamole Halve, pit, quarter, and peel the avocados, and place in a medium mixing bowl or other container.
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Using a fork, toss avocados with the juice of half a lime to coat.
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Prepare and add into a bowl: onion, garlic, tomato, jalapeno, salt, and remaining lime juice.
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Use a potato masher or fork to combine all ingredients, mashing the avocados, and stopping when the avocados are completely creamy and free of large chunks (alternately, mash less if you prefer a few large chunks of avocado throughout your guac).
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Stir in cilantro and taste guacamole, adding more salt and lime juice if needed, to your preference.
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Store guacamole up to a few days in the refrigerator.
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To keep from browning, firmly press a sheet of plastic wrap over the surface of the guacamole before sealing the container.
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Stir before serving with the chips for dipping.
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Notes: Recipe yields 2 cups guacamole and about 30 large chips.
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Both guacamole and chips keep well at least 2 days when made ahead.
