Delicious, ripe, creamy, green, heart-healthy avocados—nature’s perfect food— just got a little more delicious with the pairing of home-baked tortilla chips. With the sneaky addition of arugula in this dip, it is a fabulously delicious way to indulge in chips and guac without the guilt. Plus, what’s a party without guac?
Serves 8; yields 2 cups
2 teaspoons chili powder
1/2 teaspoon sea salt
4 teaspoons extra-virgin olive oil
2 tablespoons lime juice
Eight 8-inch whole-wheat or corn flour tortillas
3 avocados, halved and pitted, peeled and cubed
1/4 small red onion, finely diced
1 1/2 tablespoons reduced-sodium tamari soy sauce
Juice of 1/2 lime
1 cup wild baby arugula
2 tablespoons fresh cilantro, finely chopped or whole leaves (optional)
Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper or aluminum foil, and coat with coconut oil or olive oil cooking spray.
In a small bowl, whisk together the chili powder, salt, olive oil, and lime juice. Set aside.
Place a tortilla on a cutting board and cut it into quarters, and then into eighths, making 8 triangles from each tortilla. Repeat with the remaining tortillas and place them on the baking sheets so the triangles are just barely touching one another. (You may need to toast them in 2 batches.) Brush the tortillas with the spice mixture.
Bake the tortillas until browned and crisp, 12 to 14 minutes, rotating the baking sheet midway through the baking. Remove them from the oven and set aside to cool completely before transferring to a large serving bowl. Sprinkle with additional sea salt, if needed.
While the chips are cooling, make the guacamole: Place the avocados in a medium bowl. Using a fork, gently smash and stir the avocado, breaking it up into a chunky mass, leaving some avocado bits whole. Add the onion, tamari soy sauce, and lime juice and stir to combine. Top with wild arugula and the cilantro, if using. Taste with a chip, and add more salt if needed. Serve up the party immediately!