Holy Guacamole & Skinny Chips
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| Serves | 4 |
| Meal type | Appetizer, Snack |
Ingredients
Guacamole
- 2 Medium avocados
- 2 teaspoons red onion, finely diced, divided
- 2 teaspoons jalapeno, seeded and minced and divided
- 1 lime, juiced
- 1 teaspoon sea salt, divided
- 1/2 teaspoon fresh ground pepper, divided
- 2 teaspoons cilantro, divided
Chips
- 1 bag white corn tortillas (10 in a pack), cut into eighths
- Olive oil cooking spray
- Sea salt
- Fresh ground pepper
About This Recipe
About as simple and delicious as you can get, guacamole from fresh, ripe avocados is a great way to get youself some flat-belly MUFA's
Nutriton Facts per serving: 152 Cals, 2 gram Protein, 14 grams Carbs, 11 grams Fat
Directions
| Guacamole | |
| Step 1 | |
| In a medium sized bowl use the back for a spoon to mash half of the cilantro, onion, jalapeno and salt together. | |
| Step 2 | |
| Add the avocados and gently mash them with a fork until they are slightly chunky yet smooth. | |
| Step 3 | |
| Fold in the remaining cilantro, onion and jalapeno into the mixture. Stir in lime juice to taste. Serve with warm chips | |
| Chips | |
| Step 4 | |
| Coat an 11 x 16 inch baking pan with cooking spray. | |
| Step 5 | |
| Spread cut tortillas evenly in pan. | |
| Step 6 | |
| Spray top of tortillas with cooking spray. Sprinkle with salt and pepper and bake at 400° for 10-15 minutes or until crispy. | |
| Step 7 | |
| Let cool for 5 minutes and serve with fresh salsa. | |
| Step 8 | |
| Serves 4; serving size 1/2 c Guac, 16 chips | |