Eosinophilic Esophagitis Friendly Gluten Free Chips and Guacamole
Total time30 min
Prep time15 min
Cook time15 min
5.0(13)
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Learn more →Ingredients
4 servings
For the chips
- 6 corn tortillas (6-inch)
- 1 ½ tbsp olive oil
- ¼ tsp fine sea salt
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp fine sea salt, plus more to taste
- 1 jalapeño, seeds removed and finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 roma tomato, seeds removed and finely diced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Stack the corn tortillas and cut them into 6 wedges each, giving you 36 chips total.
- 2
Spread the tortilla wedges in a single layer across a large baking sheet. Brush both sides lightly with olive oil and sprinkle with the 1/4 tsp sea salt.
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