homemade chips and guacamole

About 4 ½ years ago I tried avocado for the very first time, and I’ve been addicted ever since! I love to eat avocado on hamburgers, sandwiches or by itself, but my favorite way is mashed up into guacamole. There are many ways to make guacamole; some restaurants even offer tableside guacamole where you get to choose the ingredients and they make it in front of you. This guacamole recipe includes my favorite ingredients (and since I love garlic it’s full of that too!!). The chip recipe is something I learned in one of my Weight Watchers at Work Meetings. I find the Flat Out brand flatbread to work better than regular tortilla shells, but feel free to use any type or flavor tortilla, wrap or flatbread you like to make them your own :) Enjoy!

homemade chips and guacamole

homemade chips and guacamole

 

homemade chips and guacamole ingredients

homemade chips and guacamole ingredients

 

Ingredients (Guacamole):

9 oz Avocado, Shelled & Pitted
5 Cloves Garlic, Minced
½ Cup Fresh Tomatoes, Diced
¼ Cup Red Onions, Diced
2 Tsp Salt
1 Tsp Lime Juice

Ingredients (Chips):

1 Flat Out Flatbread (I like the Light Sundried Tomato Version)
1/2 TBSP Olive Oil
Salt to Taste

 

Instructions (Guacamole):

Place the shelled, pitted avocado in a small bowl and mash with a fork until it reaches a paste like consistency. A mortar and pestle also work well for mashing avocado.

homemade chips and guacamole - avocado

homemade chips and guacamole – avocado

Add the tomatoes and onions, mixing well after each addition. Add the garlic, salt and lime juice at once to the mixture, blending well. The guacamole should be smooth with slight lumps due to the tomatoes and onions.

homemade chips and guacamole - mixing the guacamole

homemade chips and guacamole – mixing the guacamole

Cover with plastic wrap, pressing gently into the top of the guacamole to ensure no air is left in the bowl.  Chill in the fridge about 15 minutes or until ready to serve.

NOTE: In the Good Eats episode Curious Yet Tasty Avocado Experiment on Food Network, Alton Brown states the best way to keep avocados from turning brown is to cover them this way, so I’ve been covering my guacamole like this ever since :)

homemade chips and guacamole - storing the guacamole

homemade chips and guacamole – storing the guacamole

Instructions (Chips):

Using a basting brush, spread oil evenly over the top of the flatbread, and then sprinkle with salt.

homemade chips and guacamole - making the chips

homemade chips and guacamole – making the chips

Using a pizza cutter, cut flatbread into 16 pieces, separating slightly so the corners of each chip are not touching.

Bake at 350 degrees for 7 to 9 minutes, or until golden brown and crunchy. Serve immediately.

homemade-chips-and-guacamole-baking-the-chips

homemade chips and guacamole – baking the chips

Yields 3 Servings Guacamole and 16 Chips

Weight Watchers: 1/3 Guacamole = 4 points plus*, 16 Chips = 5 points plus

* Value will increase based upon amount of avocado added to guacamole (if more than 9 oz is used). Value will also increase if the amount of guacamole consumed is greater than 1/3 of the above recipe

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