Making your own tortilla chips and dip allows you to keep things healthier as you know exactly what's in them.
Nutritional highlights
Avocados are nutrient dense and a great source of vitamins. They also provide mono-unsaturated fatty acids that help to protect against heart disease and prevent high cholesterol. Half an avocado also counts as one of your five a day.
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Ingredients
(Makes 4 servings)
Preparation time: 15 minutes
Cooking time: 40 minutes
- 2 tbsp. olive oil
- 8 corn tortillas
- 2 large avocados
- ½ red onion, finely diced
- 6 plum or cherry tomatoes, roughly chopped
- 1-2 fresh chillies, deseeded and finely chopped
- 2 limes juiced
Method
Heat the oven to 200°C.
Brush both sides of the tortillas with a thin layer of olive oil, then cut into triangles with scissors or a pizza cutter on a chopping board.
Arrange the triangles in a single layer on two baking trays.
Bake for 7-8 mins. Remove from the oven, sprinkle with sea salt and set aside.
To make the guacamole, halve and destone the avocado then scoop out the flesh with a spoon and put it into a bowl.
Pour over the lime juice and season with pepper and a pinch of salt.
Crush the avocado leaving some chunks, either with a fork or a potato masher whatever you find easier.
Add the onion, tomatoes and chilies and stir through.
| Calories: | Fat: | Saturates: | Total Sugar: | Salt: |
|---|---|---|---|---|
| 485 | 25.4 | 4.6 | 0.7 |