I LOVE Que Pasa organic tortilla chips. I eat them plain, as a side for soup and salad, or dipped in salsa and even hummus.
But my absolute favourite is pairing them with guacamole. Perfect for when you’re really hungry since the healthy fat of the avocado helps satiate you faster and you don’t end up eating too many chips! Which isn’t hard to do when they’re volcanic stone ground, non-GMO and gluten-free. Dreamy sigh.
Whipping this recipe together takes seconds; you’ll just need a food processor. And if you don’t already have one, please give one a home. You’ll never regret it, I promise.
2 ripe avocados
3 large peeled garlic cloves (adjust depending on your love of garlic and tolerance for garlic breath)
Juice of 1 lime
Handful of cilantro, stalks and all
Salt, about 1/4 teaspoon or to taste
Cut avocados in half, remove pits, scoop out flesh with spoon and add to food processor
Add the rest of the ingredients to food processor
Blend until desired consistency