Guacamole is such a satisfying spread, dip and topping, commonly scooped up with fried Tortilla chips. Why not make your own chips without the oil, to dip into this lucious traditional appetizer?
Don’t be afraid of using guacamole as a topping for baked potatoes, yamsand roasted veggies, or a spread in pita or sandwiches!
3 ripe avocados, halved, seeded, peeled
2 teaspoons lime jc
½ teaspoon salt or salt substitute seasoning
½ teaspoon cumin
½ teaspoon cayenne
½ medium onion
3 tablespoons fresh cilantro
2 Roma tomatoes
1 clove garlic
1 bag of 12 soft corn tortillas
Guacamole: Combine & mix in food processor, or mash by hand for chunkier variation
Preheat oven to 300 degrees.
Cut tortillas into wedges with a sharp knife or kitchen shears.
Lay pieces on a baking sheet in a single layer. Spritz lightly with water, flavored vinegar or tamari. (Hint – even if you don’t spritz, they’ll still come out fine, but chewier).
Bake for 20 minutes. Take out and turn chips over. Watch them carefully so they don’t get too brown. Store in an airtight container or bag.
- Use thin corn tortillas for best results. The thicker ones don’t get as crispy.
- After spritzing with moisture, sprinkle with a bit of lemon pepper, chili powder, onion powder or another seasoning.
- Here’s the best (time-saving) tip – simply lay whole or sliced-in-half tortillas on baking sheet – no need to cut into smaller pieces!