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

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
Vegetarian
Gluten-free

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For Corn Chips

Method

Part of