Homemade tortilla chips and guacamole

Tortilla chips with a dipping sauce is a quick snack or appetizer in many parties. Flour tortillas are Mexican flat breads similar to Indian chapati. Chips made of tortillas can be seen in any grocery store or restaurants. I always crave for some spicy snack and search for some healthy ideas as well. I love tortilla chips very much, so decided to prepare a batch of baked tortilla chips instead of frying. Also I wanted to try a easy guacamole recipe from Alton Brown. I got the recipes for baked tortilla and guacamole through internet. Click to see the sources for baked tortilla chips and guacamole recipes. Thanks to the authors, we got a big batch of excellent tasting low calorie snack.

Homemade baked tortilla chips with guacamole dipping.

Store bought corn tortillas.

coat with the prepared masala.

Stack them up.

Cut them into  wedges.

Spread as a single layer over a baking sheet.

Enjoy the baked tortillas with guacamole.

Baked tortilla chips:

Ingredients:

Store bought corn tortillas - 12
Extra virgin olive oil - 2 tbsp
lemon - 1
cumin powder - 1 tsp
red chilli powder - 1 tsp
turmeric - 1/4 tsp
salt - 1/2 tsp

Method:

Preheat oven to 350 degree F (175 degree C).
Take a mixing bowl and add everything under ingredients except tortilla. Squeeze the lemon to the mix. Take 1 tortilla and spread little masala over it.
Repeat for all the other tortillas and stack them up.
Cut them into wedges, as shown.
Arrange the arrange the tortilla wedges in a single layer on a cookie sheet.
Bake for about 15 minutes. Slightly toss the chips and bake again for 7 minutes or till the chips turn mildly crispy. Don't let them brown.
Take the pans out of the oven and let the chips cool and get more crispier in room temperature. After cooled completely, store in airtight containers or zip lock covers.

Serve with salsa or ketchup or guacamole.

Guacamole:

Ingredients:

Big Avocado / Florida avocado - 1
(Hass Avocado can also be used. But I bought this on that day).
lemon - 1/2
salt - 1/4 tsp
red chilly powder - 1/4 tsp
cumin powder - 1/4 tsp
onion (finely chopped) - 2 tbsp
tomato - 1 (finely chopped)
cilantro (chopped) - 2 tbsp
garlic (chopped) - 1 clove

Method:

Mix everything except avacado.
Mash the avacado with a potato masher or spatula and mix 1 hour before serving to ensure the bright color of the dish.

Serving suggestions:

Serve the tortilla chips with guacamole as starter / snack .
16 baked tortilla chips with  this dip will give around 120 K cal.  (Very low calorie spicy snack).

Note:

Corn tortilla in this recipe can be substituted by preparing some chapati with maida / All purpose flour.
Avacado dipping can be replaced by a simple ketchup as dipping sauce. That too tastes great with the tortilla chips.
Tortilla chips may taste similar to baked thukkada.

Event:

Sending my baked tortilla chips with guacamole to Party snacks event, hosted by Faiza (Sinehidhi) of En Iniya illam.

I am sending the below entries also for the event.
1. Thayir (Curd) vadai

2. Vazhaikkai bajji

Happy hosting dear!