All Photos © Christine Elise McCarthy 2014
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I am an absolute purist when it comes to guacamole. Three ingredients only! Avocado, lime juice & salt. I know people add salsa and cilantro or jalapeno or spices etc but if the avocados are perfect, I think it is a crime to fuck with them.
These chips used only cooking spray & 12 minutes in the oven. So much healthier & just as crunchy. I hear they keep in an air-tight container for up to 5 days but I ate all mine – so I cannot vouch for that.
Baked Corn Tortilla Chips
INGREDIENTS
Corn tortillas
Cooking spray
Salt (optional)
DIRECTIONS
Heat the oven to 350 degrees.
Cut the tortillas & spread on parchment paper (or cooking sheet treated with cooking spray) – spread without touching each other so they crisp the most, spray with cooking oil (add salt if you want to) and cook 10-12 minutes or until they are golden & crunchy. My oven heats unevenly so mine cooking unevenly. To avoid this – you might want to spin the pan in the oven every few minutes.
Put into a bowl to cool & set aside.
A Purist’s Homemade Guacamole
INGREDIENTS
2 avocados (keep the pits!)
juice of 1/2 lime (or more to taste)
1/2 tsp salt (or more to taste)
DIRECTIONS
Scoop the avocado out of the skin & chop in a bowl. Add salt & lime juice & keep mashing until it is as chunky or as smooth as you like. Put the pits BACK INTO the bowl when you are done & this tricks the avocados into thinking they are still in tact & the guacamole will not brown nearly as quickly. Serve with the chips & a cold cerveza & get your chow on.
Delightful-Delicious-Delovely 