Guacamole with Baked Corn Chips

Name: Guacamole with Baked Corn Chips
Yield: Makes 6 Servings
Ingredients: plain low-fat yogurt, ¼ cup (2 oz/60 g); plain low-fat yogurt, ¼ cup (2 oz/60 g); fresh cilantro, 2 Tbsp chopped; red onion, 3 Tbsp minced; ground cumin, 1 Tbsp; fresh lime juice, 2 Tbsp; jalapeño chile, 1–2 tsp seeded and minced; garlic, 1 small clove, pressed or minced; fresh pomegranate seeds, 3 Tbsp; paprika, ¼ tsp; ground cumin, ¼ tsp; sea salt, ½ tsp; thick corn tortillas, 6; canola oil cooking spray; ripe avocados, 3

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

Fresh pomegranate seeds add a sweet, bright acidity and a splash of color to this classic guacamole. For the chips, seek out fresh, handmade corn tortillas, which are slightly thicker and more toothsome than the standard supermarket variety.

Ingredients

For Corn Chips

paprika, ¼ tsp
ground cumin, ¼ tsp
sea salt,

Snack
Gluten-free
Vegetarian

Method

Preheat oven to 375°F (190°C).
To make corn chips, in a small bowl, stir together paprika, cumin, and ½ teaspoon salt. Spray tortillas lightly on both sides