Sunday, April 8, 2018




Guacamole
Better
than the posted "Chipotle" recipe
(less acidity & less red onion)
trust me!

& Healthier
Baked Lime Nacho Chips

Guacamole and Baked Lime Nacho Chips
www.LaurieVermillion.com

This delicious & filling snack is what I call healthy!
(It's also Gluten free.)
(Avocados, Lime, Red Onions & Corn Tortillas*)
You control the salt, and no frying!

Also great on fajitas, taco salads, toast, a sandwich or burger, or in place of the yolks in deviled eggs.

Guacamole

For approximately 2 Cups (1 & 3/4C.):
(the amount pictured above):

2 ripe avocados 
1/8 Cred onions (minced) (or 1/4 C. white or yellow onions)
1/2 of a jalapeño (seeds as well) finely chopped (This does not make it hot, just delicious, and yes, you can buy just one.)
1 t. fresh lime juice (Fresh lemons are somewhat similar, lending the acidity, but not same flavor.)
1/2 t. salt (Add more after tasting. You can always add, but you can't remove it.)
2 t. finely chopped fresh cilantro (if you like cilantro) Using a very sharp knife will help keep herbs from bruising. Gather the cilantro in a bunch, and finely cut the leafy part. Do not chop finely like mincing an onion; this will bruise/brown herbs.

A RIPE avocado is no longer green & SLIGHTLY easy to squeeze. (See video.)  
You can ripen a green avocado overnight by sealing it in a brown bag with a BANANA. 
Bananas release a gas called Ethylene which will ripen avocados and other Ethylene sensitive fruits, like apples, which is why you do not want to place apples and bananas next to each other "in a beautiful bowl of fresh fruit" on the kitchen counter.

For 3 & 1/3 Cups:

4 ripe avocados
1/4 c red onions (minced) (or 1/2 C. white or yellow onions)
1 jalapeño (seeds as well) finely chopped (This does not make it hot, just delicious, and yes, you can buy just one.)
2t fresh lime juice (Fresh lemons are somewhat similar, lending the acidity, but not same flavor.)
1/2 t + salt (Add more after tasting. You can always add, but you can't remove it.)
1T cilantro (You may want to add another teaspoon after tasting.) (if you like cilantro) Using a very sharp knife will help keep herbs from bruising. Gather the cilantro in a bunch, and finely cut the leafy part. Do not chop finely like mincing an onion; this will bruise/brown herbs.


Simple Instructions:
(Literally mash everything together.)

1.) Cut each avocado in half, pop out the pit. I do not recommend whacking the pit with a knife to remove it, as others say.
2.) Scoop the avocado out of the skin into a large bowl. (The avocado will scoop easily out of the skin in one spoonful. See video.)
2.) Mash slightly with a fork. 
3.) Add the rest of the ingredients, and mash with the fork to incorporate all of the ingredients.
4.) Taste 

Do not over mash.  Taste the guacamole to determine if you would like to add more of any of the ingredients. If you are using store bought chips, make sure to "taste test" on a chip. Chips are very salty; you may not want to add as much salt to the guacamole (as you would if you just tasted it on a spoon.)

You can cover with plastic wrap, directly on the surface, and refrigerate for a few hours.
It will begin to turn brown after being at room temperature for over an hour. 
It will still taste great for 3 days, if sealed air tight in the refrigerator, however, it will turn brown on the top, so you must scrape off the top half inch, so my tip is to store it in a narrow container, rather than a wide bowl.

Healthy Baked Lime Nacho Chips
* The White Corn (& Yellow Corn) tortillas are Gluten Free, Low Fat, & have No Cholesterol.

I will admit that I like the store bought chips that are made fresh at the grocery store & I even like "My Nana's" brand all natural bagged chips better than homemade baked, but this recipe really is fantastic if you want
healthy, crisp, chips
 where you control the salt or lime.

For 160 chips: 

10 oz. package of 6" white corn tortillas 
10 oz. package of 6" yellow corn tortillas
(The white flour tortillas have not baked the same way for me.)
1/2 C. corn (or vegetable) oil pored into a bowl.
Juice of 2 fresh limes squeezed into a bowl.
Salt (Kosher Salt or Sea Salt will have a crispier crunch, and it dissolves slower & smoother on the tongue. Pink Himalayan Salt is even more mellow and smooth.)

(Half all measurements for 80 chips, which is the amount that I show in the photo.)

Instructions: (Also, see my YouTube video.)

1.) Preheat oven to 400 degrees.
2.) Cut tortillas (like a pizza) making 8 nacho chip size triangles per tortilla. (Stack the tortillas to cut them more efficiently.)
3.) Place the triangles evenly, in one layer, on baking sheets. (I use 2 baking sheets and bake them in 2 batches.)
4.) Using a pastry brush, dab the corn oil on the tortilla triangles, making sure that you cover the edges so that they don't burn.
5.) Sparingly, dab lime juice on the triangles.
6.) Sprinkle with salt, using your fingers or a very fine salt grinder "high and wide."
7.) Bake in a 400 degree oven, until lightly brown. (approximately 10 to 15 minutes, depending on your oven.)

I make the guacamole while the chips are baking, or make the chips the day before.

See YouTube Video: