Baked Tortilla Chips with Roasted Chili Guacamolé

prep time:: 15 minutes
cook time:: 15 minutes
total time:: 30 minutes

Serves 4-6

For a great snack in a jiffy, try this easy and healthy alternative to chips. For a low-fat option use white corn tortillas.

ingredients

Baked Tortilla Chips

1 package flour tortillas (12 pack) olive oil (or alternately canola oil)
1 teaspoon salt and pepper to taste

Roasted Chili Guacamolé

2 cups frozen peas, thawed
1/2 cup onion, chopped
2 ripe avocados, cubed
1/2 can diced tomatoes, drained
1 can or jar roasted chilies
1/3 cup water
2 tablespoons lemon juice
1 teaspoon minced garlic
1 package Guacamolé Dip Mix

directions

Baked Tortilla Chips

Preheat oven to 350°F. Lay tortillas on cutting board; cut into triangles using a pizza cutting wheel or sharp knife. Cut 3-4 at a time to speed things up a bit. First cut the round tortillas into quarters, then cut the quarters diagonally for 8 wedges. Line a cookie sheet with parchment paper. Spread out the tortilla wedges in a single layer. With brush, dab each wedge with oil. A brush coats the wedges more uniformly (less messy). Then sprinkle wedges with seasonings of salt and pepper to your liking, make them as salty and/or spicy as you want. Bake for 6-7 minutes, then rotate the cookie sheet and bake for another 6-7 minutes (helps to cook evenly). When the wedges are light brown they are finished.

Roasted Chili Guacamolé

1
Stir together peas, onion, water, lemon juice, Mix and garlic; cook for about 10 minutes to meld flavors.
2
Cool; place in bowl. Add avocados, tomatoes, chilies and stir.

notes

Spice up the tortilla chips by sprinkling chili powder on them after brushing with oil (about 1 teaspoon total for 12 tortillas). Use flavored flour tortillas such as ’Sun Dried Tomato’ and ’Spinach Basil’ for a taste treat and an exciting visual effect.

Source: Elizabeth Simonsen