We are so lucky to have avocados readily available year round in California and there is a rarely a week that goes by that I do not pick up a couple of these green beauties from my local farmers market. Not only are avocados sinfully delicious, but they are packed with omega 3 fatty acids and are high in monounsaturated fat which can help increase “good” cholesterol while lowering “bad” cholesterol.
One of my favorite ways to serve avocados is to make a batch of fresh chips and guacamole. To keep the dish healthy, I avoid the deep fried tortilla chips and instead bake my own tortilla chips. I promise that once you try this easy to make recipe, you will never buy the store bought chips and guacamole again.
BAKED TORTILLA CHIPS
-10 corn tortillas
-Canola or olive oil spray
-Pinch of salt
-Preheat oven to 350 degrees.
-Cut the each tortilla into 4-6 triangle shaped pieces.
-Spray a large cookie sheet with oil, lay cut tortillas on cookie sheet about 1/4 inch apart, evenly coat each tortilla chip with a conservative amount of the spray oil, then sprinkle salt over the chips.
-Bake for 5-10 minutes until the chips are a light brown color. Serve immediately.
-2 ripe avocados
-2 small Roma tomatoes
-1/4 cup chopped cilantro (optional)
-1/8 cup finely diced red onion (optional)
-1 teaspoon diced jalapeño
-1 lime wedge
-Salt and pepper to taste
-In a medium bowl, mash up two avocados to the desired texture (I prefer mine a little chunky).
-Add the remaining ingredients and mix until blended.
-Pour up a refreshing margarita and enjoy!