Be a gracious host, serve up your guests with “waist-friendly” foods. that won’t leave them feeling as guilty as sin. This recipe contains plenty of FWB’s and with the addition of home baked tortilla chips!? That means they are not processed or full of preservatives. So indulge and enjoy.. you deserve it darling! xx
SoCali Guacamole and Home-Baked Chips
FWB Avocado: Shiny, healthy hair and glowing skin
While pulling together some guac for a few girlfriends who were on their way over I discovered that I was short on avocados. Since the amount I had couldn’t possibly feed the number of hungry gals on their way, I reached out for the nonfat Greek yogurt to bulk it up. The yogurt bulked up the quantity without added fat and added a nice tang to boot. Paired with lean and tasty homemade chips, I had accidentally stumbled on a win-win combo, which for me, was like discovering a new medical breakthrough!
For the chips
8 10-inch flour or whole wheat tortillas
4 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
For the guacamole
3 avocados, halved and pitted
1/2 small yellow onion, finely chopped
1/4 cup nonfat Greek yogurt
1 tablespoon soy sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
To make the chips, heat the oven to 350°F. Mix the oregano, cayenne, and salt together in a small bowl or ramekin and set aside. Place a tortilla on a cutting board and brush with a little olive oil. Sprinkle with the spice mixture and then slice it in half. Divide each half into quarters so you end up with 8 triangles from each tortilla. Repeat with the remaining tortillas and place them on 2 rimmed baking sheets so the triangles are just barely touching one another (you may need to toast them in 2 batches).
Bake the tortillas until browned and crisp, 12 to 14 minutes, rotating the baking sheet midway through cooking. Remove from the oven and set aside to cool completely before transferring them to a large serving bowl.
While the chips cool make the guacamole. Halve the avocados and use a spoon to scoop the avocado from the skin (or just peel away the skin) and place in a medium bowl. With a fork, gently smash and stir the avocado, breaking it up into a chunky mass. Add the onions and the yogurt and stir to combine, then add the soy sauce, cayenne, and a squeeze of lime juice. Stir to combine and taste with a chip, adding more salt if needed. Serve it up to your hungry crew, preferably straight away (or cover with plastic wrap and refrigerate for a few hours, tops).
For an even skinnier version, serve the guac with jicama sticks doused with fresh lime juice and a sprinkle of cayenne (a pretty terrific snack on its own, btw!).