Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Make the chips in advance, cool completely, and store in an airtight container until ready to serve.

Maureen Callahan
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
20 mins
Yield:
12 servings (serving size: 6 chips and about 3 tablespoons avocado mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.

  • Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.

Nutrition Facts

138 calories; fat 6.7g; saturated fat 1g; mono fat 3.8g; poly fat 0.9g; protein 2.8g; carbohydrates 17.3g; fiber 3.6g; iron 0.3mg; sodium 246mg; calcium 7mg.
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