Guacamole Boats with Baked Tortilla Chips

By Gia McBride

Reminding kids about double dipping can get so tedious.  Especially when the dip is good.  When I make guacamole for the kids I like to serve it up in individual little boats using the avocado peels as the vessels. To add to the fun, and keep it on the healthy side, I like making baked corn tortilla chips.  It's very easy to do and you can get creative with the shapes. 

Guacamole Boats

3      large avocados, halved
1      large lemon, juiced
1/2   teaspoon salt
1/4   teaspoon sugar

Half the avocados lengthwise and carefully scoop out all the flesh. Set the peels aside. Discard the seeds.  In a medium mixing bowl smash the avocados with a fork or masher.  Add lemon juice, salt, and sugar. Mix well.  Scoop guacamole back into peels for individual servings.

Baked Corn Tortilla Chips

Corn tortillas
Olive oil

Preheat oven to 400°F.
Lay corn tortillas on a cutting board and brush them lightly with olive oil.  Using a knife, scissors, or cookie cutters, cut tortillas into desired shapes.  Arrange pieces in one flat layer on a baking sheet.  Salt and bake for 12 minutes or until crispy.

Posted on Sep 11, 2014

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