Gluten-Free Baked Chips and Guacamole Dip

1. Preheat oven to 400F.

2. Stack the tortillas and using a pizza cutter or large knife, cut into four triangles.

3. Arrange pieces of tortillas in an even layer on a large baking sheet lined with parchment paper.

4. Brush piece of tortilla with canola oil and season with ½ teaspoon salt.

5. Transfer to the over and bake for 10 minutes or until the edges just begin to turn golden brown.

6. Remove from oven and set aside to cool for 10 minutes.

7. While chips are cooking, make the dip. Cut the avocados in half, remove the pit, scoop out the flesh, and place in a large bowl.

8. Add Greek yogurt, lime juice, remaining 1/4 teaspoon of salt, and a few dashes of hot sauce, if using.

9. Using a fork or potato masher, mash the ingredients until well mixed but still slightly chunky.

10. Serve freshly smashed guacamole with toasted chips.

Ingredient Variations and Substitutions

Add other flavors to the dip such as minced garlic, diced tomatoes, red onion, chopped cilantro, or finely chopped jalapeno pepper. They won't alter the calorie count too much, but will add tons of flavor.

Try using avocado oil instead of canola, it has similar properties and is wonderful for baking at high heat.

Cooking and Serving Tips

To tell if an avocado is ripe it should be firm, shiny, and give slightly when gently pressed. To speed ripening, store avocados in a paper bag with an apple—the ethylene gas naturally released from the apple will help speed the ripening process.