Hearty Guacamole with Oven-Baked Chips
These flavour-packed tortilla chips keep well for weeks! Recipe created exclusively for Becel by Chef Kimberly Lallouz.
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Prep time15 min![]()
ServingsPortions 10
Ingredients
- 4 ripe avocados
- 3 limes juiced
- 1 jalapeno pepper, seeded and very finely chopped
- 1 1/4 cups (310 ml) fresh cilantro leaves
- 4 ripe tomatoes, 1 seeded, all diced
- 2 cloves garlic, minced
- 4 green onions, chopped
- 1 red onion very finely diced
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground black pepper
- 2 Tbsp. (30 ml) Becel® Olive Oil Plus™
FOR THE CHIPS:
- 1 package Spinah or you favorite tortillas
- 1/4 cup (60 ml) Becel® with Avocado Oil margarine, melted and cooled
- 1 egg yolk, (mixed in melted and cooled margarine)
- Your favorite dried herbs and spices for sprinkling, such as parsley, salt, pepper, cayenne, paprika and sesame seeds
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
-
Cut avocados lengthwise, then make checkered markings in the flesh without piercing the skin; use a large spoon to remove pieces in one sweep and put into a large bowl. Mash with fork and add all the lime juice. Leave 2 to 3 avocado pits in the puree to keep from browning and
set aside. - Prep all other ingredient as listed, then add the jalapeno, cilantro, tomatoes, garlic, onions, salt and pepper as well as Becel Olive Plus™ Oil Blend.
-
To make the Chips, cut the tortillas in triangles and place on a baking sheet lined with parchment paper. Brush with Becel® with Avocado Oil margarine and egg yolk mixture. Sprinkle with parsley, salt, pepper, cayenne, paprika
and sesame seeds and bake in the oven at
400° F (200°C) for 10 minutes or until golden. Serve with
guacamole dip.
