Happy Labor Day weekend!
(and the start of college football season)
Is there any better snack than fresh guacamole and chips? I submit that there is not. After stocking up on avocados on our bi-weekly grocery trip, I purposely made a point to buy tortilla chips, knowing I would be making guacamole. By Tuesday, the chips were gone, having been devoured with their other lovely friend, salsa. I still had six avocados, but no chips. Thus, my creative mind got to work and I decided to make my own baked tortilla chips--super delicious!
GUACAMOLE -- this isn't really a recipe, just a guideline. Guacamole should be made however you like it.
3 avocados, pitted and peeled
1/4 onion, finely chopped
juice of 1/2 lime
handful of cilantro
salt and pepper to taste
Using a large bowl and fork (or pastry blender, if you have it--I don't but wish I did) mash the avocados. Don't worry about leaving some chunks. Add onion, lime juice, cilantro and salt & pepper to taste. Feel free to adjust ingredient amounts to however your mouth desires.
HOMEMADE TORTILLA CHIPS
Preheat the oven to 450 degrees.
Cover two baking sheets with foil and spray with cooking spray. Using a pizza cutter, cut the tortillas into several "chip-shaped" sections. Arrange cut tortillas on two baking sheets so that none of them overlap. Spray with more cooking spray and sprinkle with salt. Bake in the oven for about 5-7 minutes, until chips are browned and crispy.