The avocados in guacamole are already good for you — they’re full of mono-unsaturated fatty acids which chef and nutritionist Christine Avanti, author of Skinny Chicks Eat Real Food, says help reduce belly fat and the risk of heart disease. The chips you buy for your Super Bowl party, however, aren’t so great. Cut down on sodium and trans fats by making your own.
Recipe: Ole Guacamole and Skinny Chips
Yield: Serves Four
2 white corn tortillas (6-inch), cut into 8 wedges each
Fine sea salt and ground black pepper
2 teaspoons chopped fresh cilantro 2 teaspoons finely diced red onion
2 teaspoons seeded and minced jalapeño chile pepper
2 Hass avocados, cubed 1 lime, halved
For chips: Preheat the oven to 400 degrees F. Coat a baking sheet with olive oil cooking spray. Spread the tortilla wedges evenly on the pan and coat lightly with cooking spray. Sprinkle with salt and pepper and bake until crispy, 10-15 minutes. You do not need to turn the chips as they bake; that will only cause them to bend. Cool for five minutes.
For guacamole: Combine 1 teaspoon each of the cilantro, onion, and jalapeño with 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper in a medium bowl and mash together with the back of a spoon. Add the avocados and gently mash them with a fork until they are somewhat smooth but still slightly chunky. Fold in the remaining 1 teaspoon each cilantro, onion, and jalapeño, and salt and pepper to taste. Squeeze in lime juice to taste. Serve with the warm chips.