Appetizer Recipes

Quick Chips and Guacamole

Quick Chips and Guacamole



Quick Chips and Guacamole

Serves: 4


6 Mi Rancho organic corn tortillas
2 Food for Life Ezekiel sprouted whole grain tortillas
2 teaspoons Napa Valley organic olive oil
1 large ripe avocado halved pitted and peeled
1/4 cup El Sol organic medium salsa most of the li quid poured off


Preheat oven to 350�Fahrenheit. Line a baking sheet with parchment paper. Brush both sides of tortillas very lightly with olive oil. Stack corn tortillas and make six cuts to make eight triangles from each tortilla. Stack Ezekiel tortillas and cut in half. Cut halves into triangular pieces approximately the same size as the corn pieces. Arrange in a single layer on a baking sheet and cook for seven minutes. Rotate the pan 180� and cook six to eight more minutes, until crisp and light brown.

Coarsely mash avocado with a fork in a flat bowl, such as a rimmed soup bowl. Stir in salsa. Serve immediately.