Homemade Tortilla Chips + Avocado “Cheese” Dip
This girl right here is super excited for the weekend.
This week was crazy hectic — I’ve been planning my second LDLA event, trying to get the new house organized (did I mention we moved?), submitting my applications for graduate nutrition programs and studying for a final.
I am so ready to relax.
Wait, is there something else I should be super excited about?
Well, just because I couldn’t tell you a thing about the Super Bowl beyond the fact that it’s being held in my home state of Arizona and Katy Perry will be headlining the halftime show, doesn’t mean I didn’t prepare anything for those of you who are excited about it!
I got yo’ back.
While I’ll be enjoying a much needed manicure and bubble bath for my mental health on Sunday, I’ve created a super nutritious snack for those of you watching the big game, to assist your physical health.
While most tortilla chips you’ll find on the market are super-processed and made with things like GMO corn and Vegetable Oil, these homemade tortilla chips are as healthy as you want to make them.
Simply pick an organic, whole wheat tortilla with minimal ingredients (or gluten-free if you need).
Then cut them into chips, spray with extra virgin olive oil and toss them in the oven.
In 10 minutes, you’ve got healthy homemade tortilla chips. So easy, so tasty.
And to enjoy them with: a dairy-free Avocado “Cheese” Dip.
Where does the “cheese” come from you ask? From the addition of nutritional yeast — a vegan, gluten-free seasoning that is full of vitamins and protein and tastes like nutty, cheesy goodness.
This stuff is awesome.
- 4 Whole Wheat Tortillas
- Extra Virgin Olive Oil - spray preferred
- 2 Avocados
- 1 Fresh Lime, squeezed
- ¼ C. Nutritional Yeast
- ¼ C. Cilantro
- ¼ Onion, chopped
- ½ Garlic Clove, chopped
- 1tsp. Extra Virgin Olive Oil
- 1tsp. Salt
- Pepper to taste
- Heat oven to 375.
- Cut whole wheat tortillas into little triangles or preferred "chip shape."
- Spray a baking sheet with extra virgin olive oil and arrange chips on sheet. Spray another layer of EVOO over chips.
- Bake for about 3-4 minutes per side.
- Saute onion and garlic with extra virgin olive oil until browned.
- Combine all ingredients together in a high powered blender or food processor.
- Serve with chips, carrots or over healthy homemade nachos!
You can buy nutritional yeast online or from most health stores. I recommend buying it from the bulk bin — it’s super cheap that way.
But you don’t have to be a vegan to love this dip!
I made it dairy-free so people with food allergies can enjoy it, but I myself slathered it over a batch of delicious chicken nachos for a touchdown dinner the other night.
Although he couldn’t enjoy the dip (avocados are bad for dogs), Mr. Chow was delighted by the chips and chicken.
Wishing everyone a happy, healthy Super Bowl weekend!