When summer rolls around, I can’t get enough of sitting outside, relaxing and enjoying chips and guacamole. I always like to see if I can find healthier versions of my favorite foods, and I’m pretty picky about my guacamole (it has to have tomatoes, not too much lime and plenty of healthy chunks of avocado) so, I was really excited to try this recipe from Cooking Light. Now avocados have a lot of fat, but it’s good fat…I just have to be conscious of portion control so I don’t over do it on the calories, but at least I know I’m consuming something better for me than most dips. The chips are simply baked corn tortillas, so I cut calories and unhealthy fats there, and they still have a great crunch and, most importantly, enough heft to hold the guacamole.
The recipe calls for tomatillos, which are used to make salsa verde, and they give the guacamole great flavor…plus, it has kick from the jalapenos making it utterly delicious! In fact, my husband followed me around, chips in hand, until I was done taking photos so he could dig in! This recipe makes a great al fresco dinner dip and it’s something you could bring to your next fiesta…I also love putting a little on a chicken wrap for lunch the next day! Hope you enjoy!
To make the chips just cut corn tortillas into 8ths, place them on a cookie sheet covered with cooking spray, sprinkle with course salt and chili powder and I like to give a quick squeeze of lime. The coat one more spay of cooling spray at put them in the over at 375 for 10 minutes.