Guacamole And Baked Tortilla Chips

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Pamela Salzman


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4 ripe avocados, peeled, pitted and placed in a medium bowl

juice from ½ a lime or lemon (I prefer lime, but many swear by lemon)

2 Tablespoons minced red or white onion or shallot

½ tomato, diced (leave it out if it’s not in season)

¼ cup chopped cilantro

1/2 jalapeno pepper, seeded and minced or hot sauce to taste

Sea salt to taste (don’t skimp, guacamole needs quite a bit)

OR you can do the cheater version (no guilt, of course) and add a few spoonfuls of fresh salsa and salt to the mashed avocados

2 Tablespoons unrefined, cold-pressed olive oil

6 (6-inch) organic, soft corn tortillas

Sea salt

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