Chipotle chile powder gives the crunchy chips a smoky kick that pairs well with the buttery guacamole. Use ground cumin or regular chili powder in its place, if you prefer. Prepare the chips up to a day ahead, and store in a zip-top plastic bag.

David Joachim
Recipe by Cooking Light

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Karry Hosford

Recipe Summary

Yield:
16 servings (serving size: 2 tablespoons guacamole and 4 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare chips, cut each tortilla into 8 wedges; arrange tortilla wedges in a single layer on 2 baking sheets coated with cooking spray. Sprinkle wedges with 1/2 teaspoon salt and chile powder; lightly coat wedges with cooking spray. Bake at 375° for 12 minutes or until wedges are crisp and lightly browned. Cool 10 minutes.

  • To prepare guacamole, peel papery husk from tomatillos; wash, core, and finely chop. Combine tomatillos, onion, and remaining ingredients; stir well. Serve guacamole with chips.

Chef's Notes

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Nutrition Facts

57 calories; calories from fat 41%; fat 2.6g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.5g; protein 1.2g; carbohydrates 8.3g; fiber 1.7g; cholesterolmg; iron 0.4mg; sodium 207mg; calcium 27mg.