- Cooking time: 10 to 15 minutes per batch of tortillas
- Preheat oven to 350°F (180°C)
Ingredients:
- 2 Ripe Avocados, peeled and mashed
- 1 Tomato, chopped (optional)
- 1 Glove garlic, minced (or 1/2 tsp garlic powder)
- 1/2 cup (125ml) Fat-free plain yogurt
- 1/3 cup (75ml) Tomato salsa
- 2 tbsp Chopped green onion (optional)
- 2 tsp Freshly squeezed lemon juice
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 8 to 10 Multigrain or whole wheat tortillas
Directions:
Step 1
In a large bowl, combine avocados, tomato (if using), garlic, yogurt, salsa, green onion (if using), lemon juice, cumin and chili powder.
Step 2
In batches, place tortillas directly on the middle rack of preheated oven and toast, turning once, for 10 to 15 minutes or until golden brown and starting to crisp (check periodically to make sure they are not getting too brown). Let cool on a wire rack, then break into dipping-size pieces.
Step 3
Serve guacamole in a dish, surrounded by toasted tortilla chips.