While pulling together some appetizers for a few girlfriends who were on their way over, I discovered that I was short on avocados. Since the amount I had couldn’t possibly feed the number of hungry gals coming, I reached for the nonfat Greek yogurt. It bulked up the guac without added fat and gave the dip a nice tang to boot—a winning combo, especially when paired with my healthy homemade tortilla chips.
For tortilla chips:
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
8 10-inch whole-wheat tortillas
4 teaspoons extra-virgin olive oil
3 avocados, halved and pitted
1/2 small yellow onion, finely chopped
1/4 cup nonfat Greek yogurt
1 tablespoon soy sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
1. Preheat oven to 350 degrees. Mix oregano, cayenne, and salt together in a small bowl or ramekin and set aside. Place a tortilla on a cutting board and brush with a little olive oil. Sprinkle with spice mixture, then slice in half. Divide each half into quarters so you end up with 8 triangles from each tortilla. Repeat with remaining tortillas and place on two rimmed baking sheets so chips just barely touch one another. (Toast in 2 batches if necessary). Bake until browned and crisp, 12 to 14 minutes, rotating the baking sheets halfway through cooking. Remove from oven and set aside to cool completely.
2. Meanwhile, scoop avocado flesh into a medium bowl. Gently smash and stir with a fork, breaking it up into a chunky mass. Add onions and yogurt, and stir to combine. Add soy sauce, cayenne, 1 squeeze lime juice, and salt. Stir to combine and taste, adding more salt if needed. Serve immediately or cover with plastic wrap and refrigerate for a few hours, tops.
Recipe adapted from Candice Kumai’s Pretty Delicious. Rodale Books, 2011
Photo credit: Quentin Bacon