Guacamole & Baked Tortilla Chips
You don’t have to be Mexican or sabotage your diet to enjoy Cinco de Mayo! There are many delicious Mexican dishes I enjoy, but one of my favorites I whip up all year round is Guacamole. It’s so easy to make and you can put your own spin on it with adding cilantro, different spicy peppers, or just make it plain. Either way, the avocado’s are packed with nutrients, healthy fat, and add your own baked chips and you’re all set. These recipes will have you enjoying your guacamole and chips in less than 30 minutes.
Guacamole
3 ripe avocados, peeled, pitted and placed in a medium bowl
Juice from ½ a lime or lemon (I prefer lime)
1 1/2 TBS red or white onion (minced)
½ tomato, diced (If tomatoes aren’t in season, I use 2-3 tablespoons of organic, jarred salsa)
¼ cup chopped cilantro (optional)
1/2 jalapeno pepper, seeded and minced (optional)
Sea salt to taste (If using salsa you won’t need this)
Directions:
Mash the avocado’s, add the lemon or lime juice and mix well. Then add remaining ingredients until mixed well and seasonings adjusted if needed). Cover and refrigerate for 2 hours then stir before serving. Can be stored in refrigerator for up to 3 days.
Chips
2 TBS extra virgin olive oil
6 (6-inch) organic, whole grain or soft corn tortillas
Sea salt
Directions:
Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Let cool before serving.
