On Sundays we like to get more creative, try out new recipes, or make things that require more prep time. Last Sunday we decided to have burritos (Brian) and taco salad (me), Admittedly, this is one of the easiest meals to make. Since it was Sunday we had to kick it up a notch so we made chips and guacamole to go with it.
|Yogi Guacamole from Peas and Thank You w/ low-fat baked tortilla chips|
That's right. We made chips. Well . . . okay, not like from scratch. We took a major shortcut. We actually just cut up some leftover corn tortillas and baked them in the oven. But it was way more homemade than opening up a bag of Tostidos. They were simple, crispy, and still much healthier than most chips we'd buy at the store.
The guacamole recipe we made was also lighter than traditional guacamole because it had white beans along with the avocado. It's "Yogi Guacamole" from the Peas and Thank You cookbook. The same recipe is also on the Peas and Thank You blog, although it's titled "White Bean Guacamole." It's a snap to make (I used my Vitamix but a food processor would work), plus it's healthy and super delicious. Ole!
Low-Fat Baked Tortilla Chips
Corn tortillas (however many you want to make!)
Olive oil spray
1. Preheat oven to 350 degrees F.
2. Cut corn tortillas into 6-8 triangles.
3. Arrange in a single layer on a baking sheet. Spray evenly with olive oil and sprinkle with sea salt. Flip and repeat with other side.
4. Bake for 5 minutes. Flip and bake for another 5 minutes. Remove from oven and allow to cool on baking sheet for 10 minutes to crisp even more.
I never used to like guacamole. Now I love it! (Perhaps little too much...) Do you like guacamole?