• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4

    Ole Guacamole and Skinny Chips

    A guacamole treat that won't leave you feeling guilty.



    Christine Avanti is an author, chef, nutritionist and a Health Consultant on Food Network’s new show Fat Chef. She recently relased Skinny Chicks Eat Real Food.

    white corn tortillas (6-inch), cut into 8 wedges each
    chopped fresh cilantro
    finely diced red onion
    seeded and minced jalapeño chile pepper
    Hass avocados, cubed
    lime, halved
    fine sea salt and ground black pepper, to taste
    To make skinny chips: Preheat the oven to 400°F.
    Coat a baking sheet with olive oil cooking spray.
    Spread the tortilla wedges evenly on the pan and coat lightly with cooking spray.
    Sprinkle with salt and pepper and bake for 10 to 15 minutes until crispy.
    Cool the chips for 5 minutes and serve with the salsa.
    To make guacamole: Combine 1 teaspoon each of the cilantro, onion, and jalapeño with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl and mash together with the back of a spoon.
    Add the avocados and gently mash them with a fork until they are somewhat smooth but still slightly chunky.
    Fold in the remaining 1 teaspoon each cilantro, onion, and jalapeño, and salt and pepper to taste.
    Squeeze in lime juice to taste.
    Serve with the warm chips.
    Reprinted With Permission From Reprinted with permission from Skinny Chicks Eat Real Food: Kick Your Fake Food Habit, Kickstart Your Weight Loss ©2011 by Christine Avanti, Rodale Books.

    The base number of servings for this recipe is 4

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