Skip the fried chips and go for these baked coriander crisps. Dipped in an avocado and grapefruit salsa, you will feel refreshed after this light snack.
By Dianna Muscari
This light and refreshing salsa made me feel like I was actually doing my body a favor with juicy pieces of bright, citrusy grapefruit, gorgeous tomato and creamy avocado. And baking up some crispy coriander-spiced tortilla chips in the oven was the best accompaniment for this snack — nothing creepy or fried out of a bag.
Avocado and Grapefruit Salsa with Baked Coriander Chips
Description
Skip the fried chips and go for these baked coriander crisps. Dipped in an avocado and grapefruit salsa, you will feel refreshed after this light snack.
Ingredients
Scale
Salsa
- 1 grapefruit, segments removed & juice reserved
- 1 avocado, pitted and diced
- 1 Roma or Plum tomato, chopped
- 2 tablespoons red onion, finely diced
- 1/4 cup grapefruit juice
- 1 tablespoon olive oil
- 1/2 teaspoon dried crushed mint, or 1 teaspoon finely chopped fresh mint
- Sprinkle of sea salt
Chips
- 4–5 corn tortillas
- Olive oil or olive oil spray
- Sprinkle of sea salt
- 1/2 teaspoon ground coriander
Instructions
Salsa
- Place grapefruit, avocado, tomato and red onion in a medium bowl.
- In a separate small bowl, whisk together the juice from the grapefruit with olive oil, mint and salt. {I was able to get about 1/4 cup after removing the segments. If you don’t have enough juice, you can use a lime instead.}
- Pour vinaigrette over the avocado mixture and toss together gently, careful not to squish the avocado too much. Cover and refrigerate until ready to use.
Chips
- Preheat the oven to 400 degrees. Line a baking sheet with foil. Set aside.
- Spray or brush each tortilla with olive oil on both sides. Stack the tortillas and cut into 6 wedges with a sharp knife. Place wedges onto the baking sheet. Sprinkle with salt and ground coriander.
- Bake for 10-15 minutes or until the tortillas are crisp and lightly browned.
- Serve warm with cool avocado salsa.
- Category: Snack
