Happy Cinco de Mayo friends! This recipe will be sure to please your guests and keep the festivities rolling!
For the chips
8 10-inch flour or whole wheat tortillas or try gluten-free tortillas
4 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
For the guacamole
3 avocados, halved and pitted
1/2 small yellow onion, finely chopped
1/4 cup Greek yogurt
1 tablespoon Tamari soy sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
To make the chips, heat the oven to 350°F. Mix the oregano, cayenne, and salt together in a small bowl or ramekin and set aside. Place a tortilla on a cutting board and brush with a little olive oil. Sprinkle with the spice mixture and then slice it in half. Divide each half into quarters so you end up with 8 triangles from each tortilla. Repeat with the remaining tortillas and place them on 2 rimmed baking sheets so the triangles are just barely touching one another (you may need to toast them in 2 batches).
Bake the tortillas until browned and crisp, 12 to 14 minutes, rotating the baking sheet midway through cooking. Remove from the oven and set aside to cool completely before transferring them to a large serving bowl.
While the chips cool make the guacamole. Halve the avocados and use a spoon to scoop the avocado from the skin (or just peel away the skin) and place in a medium bowl. With a fork, gently smash and stir the avocado, breaking it up into a chunky mass. Add the onions and the yogurt and stir to combine, then add the soy sauce, cayenne, and a squeeze of lime juice. Stir to combine and taste with a chip, adding more salt if needed. Serve it up to your hungry crew, preferably straight away (or cover with plastic wrap and refrigerate for a few hours, tops).