Baked Tortilla Chips and Guacamole - My cousins have an annual tradition of coming in for a fun weekend in NYC during spring break with their kids, and we go all out with yummy treats, games, climbing rocks in the park, and other fun activities. We usually end the night with some ice cream sundaes and a game of charades (girls vs. guys- girls always win!), and then everyone huddles together in my tiny little apartment to sleep. About a week or so before the designated weekend, I tell everyone to send over some requests of what they want to eat. This year, everyone seemed to want guacamole. Overwhelmingly.
So I made guacamole. Which is super delicious and so incredibly healthy it's unreal! The only problem is those little chippy's that come with the guacamole. They're deep fried. Problem number one. They're way over salted. Problem number two. And they're completely irresistible. Problem number three. Which means you can eat a whole bag of them without the slightest hesitation, and then realize you've consumed a LOT of calories.
My solution? Homemade baked corn tortilla chips. Super simple. Very tasty. And the best part is..no one will know they're not deep fried. Everyone was delightfully shocked when I told them I made them at home in the oven. So take your baked chip with some delicious guac and raise your margarita to a slimmed down but ever-so-tasty Cinco De Mayo!!
Makes a lot of guac and a lot of chips!!
For the chips
12 corn tortillas, cut up into 12 wedges
Olive oil for drizzling
1/2 tsp sea salt
For the Guacamole
3 ripe avocados
½ large red onion, finely chopped
1 large tomato chopped
3 garlic cloves, finely minced
1 jalapeno (check for heat), finely minced
Juice of 3 limes
¼ cup finely minced cilantro
Salt to taste
Preheat your oven to 350degrees. Spread the corn tortilla wedges on 2 baking sheets lined with aluminum foil. Drizzle with olive oil and sprinkle with salt. Give the wedges a little toss with your hands to make sure they're evenly coated and seasoned, then spread them back out. Bake for about 18 minutes or until golden brown and crispy. Remove from oven and allow to cool. You probably won't even get to the part of storing these, but if you need to, store in a ziplock bag with as much air pushed out as possible. You can re-toast them before serving another time.
For the guacamole, in a medium bowl, mash the avocados to your desired consistency. Add the onion, tomato, garlic, jalapeno, lime juice, cilantro and salt, and let sit for 10-15 minutes to allow the flavors to meld. Take to a corner and eat with a lot of chips!
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