Avocado Dip with Corn Chips

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Avocado Dip with Corn Chips

 

 

6 corn tortillas, each cut into 6 wedges

light olive oil spray

1 large ripe avocado, halved, stone removed

1 tablespoon (4 tsp) lime juice

1 ripe tomato, diced

1/2 small red onion, finely chopped

1/4 cup fresh coriander (cilantro) leaves, finely chopped

salt and pepper

 

 

1. Preheat oven to 170 C (340 F).

 

2. Spread half of the tortillas over 2 large baking trays. Spray

with olive oil spray. Bake for 7 to 10 minutes, or until golden.

Repeat with remaining tortillas.

 

3. Meanwhile, mash avocado and lime juice. Stir in tomato, onion and

coriander (cilantro). Season with salt and pepper. Place in a small

serving bowl.

 

 

Serve avocado dip with corn chips.

 

 

Serves 4.