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