Description
Skip the frying! These baked coriander chips are the perfect crunchy contrast to a bright, refreshing avocado and grapefruit salsa.
Ingredients
Units
Scale
- 1 (237 ml) grapefruit, segments removed & juice reserved
- 1 avocado, pitted and diced
- 1 Roma or Plum tomato, chopped
- 2 tbsp red onion, finely diced
- 1/4 cup (60 ml) grapefruit juice
- 1 tbsp (15 ml) olive oil
- 1/2 tsp dried crushed mint, or 1 tsp finely chopped fresh mint
- Sprinkle of sea salt
- 4-5 corn tortillas
- Olive oil or olive oil spray
- Sprinkle of sea salt
- 1/2 tsp ground coriander
Instructions
- Place grapefruit, avocado, tomato, and red onion in a medium bowl.
- In a separate small bowl, whisk together the grapefruit juice, olive oil, mint, and salt.
- Pour vinaigrette over the avocado mixture and toss gently, being careful not to squish the avocado.
- Cover and refrigerate until ready to use.
- Preheat oven to 400°F (204°C).
- Line a baking sheet with foil.
- 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.
Notes
- To prevent browning, toss the diced avocado with a squeeze of lime juice before adding to the salsa.
- For a spicier kick, add a pinch of cayenne pepper to the salsa vinaigrette.
- If corn tortillas are unavailable, substitute with baked tortilla chips or even plantain chips.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 cup salsa, 6 chips
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 10