Guacamole & Chips

My boyfriend is a Mexican food fiend.  Add his obsession with avocado and this recipe was a no brainer for me to make.  While I was thinking about making it, I realized while the dip itself is good  for you [as long as you don't go overboard] what you dip in it can get questionable.  I decided then to make my own homemade chips and that with the guac.... just WOW.  So for you readers, this entry is a twofer (double win).

Guacamole

Ingredients:

• 1 ripe avocado
• 1/2 red onion (diced)
• 5-10 Cherry Tomatoes (diced)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Red Chili Powder
• 1/8 tsp (just a dash) Crushed Red Pepper
• 1/2 tbl Cilantro
• 1 1/2 tbl Lime Juice
• 1 tbl Lemon Juice
• 1/2 tsp Pepper
• Salt (to taste)

Directions:

• Dice onions and cherry tomatoes - set aside.  Cut an avocado in half, remove the pit, and scoop the avocado into a bowl.
• Crush the avocado until there are only a few lumps (I use the back of a fork, but a blender would work wonders too)
• Add the chopped onions and tomatoes to the guacamole.  Also add the spices and mix well. Taste before serving to adjust the spices to your liking.  The chili powder and pepper give it a kick, so you can go light with those or amp it up for a real spicy treat.

Homemade Chips

Ingredients:

• 2 Flax Seed Wraps (or any whole wheat wrap of choosing)
• Olive oil spray
• Dash of Salt
• Dash of Pepper
• Dash of dried Rosemary

Directions:

• Preheat oven to 350 degrees.
• Cut wrap into bite size triangle pieces.  Place in a bowl and lightly coat with cooking spray (I use organic Pam Olive Oil spray).  Add salt, pepper and rosemary and mix well to coat all "chips."
• Place single layer on a cookie sheet and bake for 3-5 minutes.  Keep your eyes on them since they brown VERY quickly.
• Nom wisely.

(These are a great alternative for bagged tortilla chips with salsa too since you know exactly what goes on them).