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.
INGREDIENTS:
3 avocados, pitted and peeled
1/4 onion, finely chopped
juice of 1/2 lime
handful of cilantro
salt and pepper to taste
DIRECTIONS:
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
INGREDIENTS:
5 tortillas
cooking spray
salt
DIRECTIONS:
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.
Enjoy!
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