My friend/cooking partner Amanda and I recently bought a groupon for an organic produce box. We were thrilled with the bountiful produce in front of us, and we used most of it to make some vegetarian “meat” balls a few weeks ago. The meal was amazing, but then we were left with an odd mixture of fruit, not quite sure what to do with it. We were making guacamole a few night later, and said, what the heck…throw it in. So in with all the usual guac ingredients, went an apple, mango, some grapefruit and an orange. Kinda weird? Perhaps. Really delicious? Oh yeah.
And you can’t just use a regular old tortilla chip with fruit-a-mole, it’s a rule. So, we made our own baked chili lime tortilla chips. Sorry Tostitos, you will be getting a lot less business from me from now on. Not only were they practically fat free, they were totally crispy, had great flavor, and are super cheap and easy to make. Be warned that these are a little firmer than a store bought chip, but I loved the extra crunch.
Nutritional Highlights: We know avocados are a great healthy fat source, and I use them A LOT (maybe borderline too much). This recipe mixes in plenty of fruit for extra vitamins and to “thin out” the fat content of the avocado, cuz you’re gonna eat a lot of this whether you like it or not. Regular tortilla chips are deep fried but mine start with simple corn tortillas (only about 50 cal for a whole tortilla which will make like 10 chips) and are baked only with a tiny bit of olive oil and lots of chili powder and lime.
Now this recipe is not an exact science. And i’m not trying to say its ground breaking, I know i’m not the first to put a mango in guacamole. But I’m just saying, whatever fruit you have chillin in the fridge, just throw it in there and see what happens!
- 2-3 avocados
- 1 chili, seeded and diced (we used a red chili this time but jalapeno is good/less scary)
- 1/4 cup chopped red onion
- juice from 1 lime
- about 1/4 cup chopped cilantro
- 1 cup diced fruit: choose between apple, orange, grapefruit, mango, pear, peach, nectarine….anything you can think of!
- Salt/pepper to taste
Instructions: mix it all together!
Homemade Tortilla Chips with Chili and Lime
Note: I’m leaving out quantities because it depends how many chips you want to make, and how much lime/spicy flavor you want. So just experiment and adjust to your tastes!
- Corn tortillas
- Lime juice and zest
- Chili powder
- Olive oil
Instructions: Preheat oven to 400. In a bowl, mix a little olive oil with lime juice, zest, and chili powder (I probably used a tablespoon of olive oil, teaspoon of chili powder, and juice and zest from 1 lime for 5 tortillas worth of chips). Cut your corn tortillas into chip size (I tried for triangles but any shape works). Toss the tortilla pieces in your oil/lime/chili mixture. Spread evenly on a baking sheet. Sprinkle with some sea salt and an extra hit of chili powder for color. Bake in the oven for about 10 minutes (keep an eye on them so they don’t burn). I flipped mine half way through and sprinkled salt/chili powder on the other side too. They’re done when they’re crispy and browned but not burnt (I lost a few to this).
Paired with fruitamole, it’s the perfect healthy summer app.