If you’ve ever been to a warehouse bulk store like Costco, you know how much of blessing and a curse it can be.
Blessing: Stores like Costco have free samples which makes the whole shopping trip more enjoyable, are relatively affordable, and offer lots of organic produce and products at a fraction of the price.
Curse: While you can buy lots of inexpensive food at Costco, oftentimes the amount you get is overwhelmingly large. Like if you’re planning to feed an army or bring food to a potluck, it works. But if you’re just picking up food for a family of five, be prepared to eat the same thing for a few days in a row. Because you don’t want that gargantuan pack of grapes to spoil and go to waste.
Example: My sisters and I like eating quesadillas after school. We can make them ourselves on the stove in a frying pan and if we have pre-shredded cheese, it makes the job even easier. Faster assembly = faster happiness
Sometimes, we’ll pick up the 50 pack of 6 inch corn tortillas at Costco. The problem is that we’ll eat quesadillas for two afternoons, satisfy our craving and then forget about the tortillas perched in the fridge. The tortillas get try, turn stale, and worst of all, become unappetizing.
Well, I’ve got good news! My first savory recipe on this blog allows you to turn those lifeless tortillas into crispy chips in a matter of seconds. I call it a hack since the recipe uses some already made ingredients like store bought salsa. I pinkie promise you that no one will really care whether you make your own salsa or if you save yourself some time by using salsa from a jar.
I hope you try it out to see how it simplifies your life!
Chips N Guacamole
This easy recipe makes a not only healthy but delicious snack. It’s perfectly kid-friendly because kids will love it if you use mild salsa and they can help make their snack. Makes 24 small chips and serves 2. The servings can be easily adjusted.
- Three 6 inch corn tortillas
- 1 teaspoon olive oil, optional
- 1/4 cup store bought salsa (choose whichever heat you want: mild, medium or hot)
- 1 ripe peewee avocado
- 1/2 teaspoon lemon juice
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
On a plate or a cutting board, cut each of the tortillas into eight equal wedges. Evenly space wedges on baking sheet taking care to only lay them in a single layer.
For a shinier, crispier chip, lightly brush tortilla slices with olive oil.
Bake in preheated oven for 8-10 minutes until the chips are golden brown on the edges and slightly crisp. Chips will harden as they cool.
Prepare the guacamole in a small bowl by slicing avocado in half, removing the pit, removing the skin and mashing avocado with a fork. Add lemon juice to maintain color. Right before serving, mix in the salsa. Serve immediately.
- I like to use my toaster oven, so I use the toaster tray and I cut the parchment to fit
- If kids are assembling this snack, tortillas can be sliced with a butter knife or a plastic knife