Guacamole with Baked Corn Chips
Packaged tortilla chips can be loaded with salt and fat; try baking your own chips instead, and whip up a batch of heart-healthy guacamole while they’re in the oven. For the chips, seek out fresh, handmade corn tortillas, which are slightly thicker and more toothsome than the standard supermarket variety. Fresh pomegranate seeds add a bright acidity and a splash of color to the guacamole.
Ingredients
For the corn chips:
- 1/4 tsp. paprika
- 1/4 tsp. ground cumin
- 1/2 tsp. sea salt
- 6 thick corn tortillas
- Canola oil cooking spray
For the guacamole:
- 3 ripe avocados
- 1/4 cup (2 oz./60 g) plain low-fat yogurt
- 3 Tbs. minced red onion
- 2 Tbs. chopped fresh cilantro, chopped
- 2 Tbs. fresh lime juice
- 1 Tbs. ground cumin
- 1 small garlic clove, pressed or minced
- 1 to 2 tsp. seeded and minced jalapeño chile
- 1/2 tsp. sea salt
- 3 Tbs. fresh pomegranate seeds
Directions
Preheat an oven to 375°F (190°C).
To make the corn chips, in a small bowl, stir together paprika, cumin and salt. Spray the tortillas lightly on both sides with canola oil spray and sprinkle both sides with the spice mixture. Stack the tortillas and cut the stack into 8 wedges. Arrange the wedges in a single layer on a large baking sheet or sheets. Bake until the chips are crisp and just starting to turn golden around edges, 10 to 15 minutes.
To make the guacamole, cut the avocados in half and remove the pits. Scoop out the flesh from the peel and chop coarsely. Transfer to a bowl and mash with a fork to form a chunky puree. Add the yogurt, onion, cilantro, lime juice, cumin, garlic, jalapeño to taste and salt and stir just until well combined. Taste and adjust the seasoning.
Spoon the guacamole into a serving bowl and top with the pomegranate seeds. Serve immediately with warm corn chips. Serves 6.
Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira (Weldon Owen, 2011)
