Ingredients with Measurements:
- 2 ripe avocados
- 4 corn tortillas
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tbsp. olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl.
3. Mash the avocado with a fork until it is smooth.
4. Cut the tortillas into triangles.
5. In a separate bowl, mix the chili powder, garlic powder, and salt.
6. Brush each tortilla triangle with olive oil and sprinkle with the spice mixture.
7. Spread the mashed avocado onto each tortilla triangle.
8. Place the tortilla triangles on a baking sheet lined with parchment paper.
9. Bake for 10-12 minutes or until the edges are crispy and golden brown.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 2g
Fiber: 5g
Substitutions for ingredients:
- Instead of corn tortillas, you can use flour tortillas or pita bread.
- Instead of chili powder, you can use cumin or paprika.
Variations:
- Add diced tomatoes, onions, or jalapeños on top of the avocado.
- Sprinkle shredded cheese on top of the avocado before baking.
- Serve with salsa or guacamole on the side.
Tips and tricks:
- Make sure the avocado is ripe and easy to mash.
- Brushing the tortilla triangles with olive oil helps them crisp up in the oven.
- Don't overcrowd the baking sheet, or the chips won't get crispy.
Storage instructions:
Store any leftover chips in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the chips, place them in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the chips on a platter and garnish with fresh cilantro or lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the chips aren't getting crispy, try baking them for a few more minutes or turning up the oven temperature.
Food safety advice:
Make sure the avocados are ripe and not spoiled before using them in the recipe.
Food history:
Tortilla chips were first mass-produced in the 1940s in Los Angeles, California.
Flavor profiles:
Savory, spicy, and creamy.
Serving suggestions:
Serve as an appetizer or snack.
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