Thursday, December 9, 2010

Holiday Tortilla Chips Appetizer With Gucamole Dip

I will often browse healthy alternatives to traditional recipes.  As I was looking up holiday appetizer ideas, I came across this Pita Tree treat.  It looked so fun and festive.  Best of all, it seemed easy.  So I decided to make my own version of it.  I used whole wheat flour tortillas instead of pita bread and I made my own guacamole dip instead of using the store bought kind. 

This is a very kid-friendly dish.  So let your children help you with this one.  Both recipes are listed below!

Holiday Tortilla Chips
Adapted from Eat Better America

4 to 8 (1 package) of whole wheat flour tortillas -  or use more or less, depending on amount you feed
2-3 different holiday cookie cutters
Olive oil cooking spray (or several teaspoons of olive oil from a jar)

Brush the olive oil or spray the cooking oil on cookie pans.  On a cutting board, place the whole wheat flour tortillas.  Use holiday cookie cutters to mold and shape your desired "chips".   This is a great activity to let your kids get involved in helping you cook.  Children love to make shapes so give your trusted little ones the chance to make the holiday chips!

Place the chips on the greased cookie pans.  Lightly spray or brush a tiny bit more olive oil over the top of the tortillas.  Broil (not bake!) in the oven at 400 degrees for about five minutes.  You can shorten or lengthen the time depending on how brown you like your chips to be.  Carefully remove with an oven mit.  Chips will only need about one minute to cool before you can eat them. 

Spread the below gucamole dip on the chips.  Top with additional tomato slices or use diced red bell peppers.

Guacamole Dip
 (Serves 6)

2 avocados—cut open, scooped out and mashed
1 large tomato, chopped and drained of juices (about 1/3 cup)
2 tbsp lemon juice
2 cloves of garlic, minced
2 tbsp (1/8 cup) of Taco seasoning mix (from an envelope used to make tacos) - Or use 1/2 a packet if you like a lot of flavor!

Cut avocados in half.  Scoop out the seeds.  Throw them away.  Then scoop out flesh and mash it in a medium bowl.  Add in diced tomato with the seeds and juices squeezed out.  Mix in your garlic, lemon juice and taco seasoning.  Blend well.  Let your kids stir the dip once you have all the ingredients.  Children love to stir, mix and see how fast or slow they can swirl things around.  Spread over homemade tortilla chips (recipe is listed above). 

Store dip in refrigerator inside an air tight container for up to three days.   Enjoy!


  1. Cute. My oven only has broil settings of hi/lo, so I'm not sure how I would broil at 400 (prob lo), but I know the boys would love to use the cookie cutters we bought since we haven't gotten to any cut-out cookies yet!! Glad this recipe was a success :)

  2. Jess - I would broil it on high. The highest temp you can broil is 500 degrees. So I'd do it on high if I were you but watch it more may only take 3-4 minutes. Hopefully you don't set off the smoke alarm like I do whenever i make these, LOL! It's worth it though! :-)

  3. I love tortillas! I recently started using them as "pizza crusts". I heat them on the oven racks at 400 until each side has swollen and bubbled up. Then top with spaghetti sauce and your favorite pizza toppings. Put them on a baking sheet and bake at 450 until cheese has melted and lovely! We love the thin crust pizza from Dominoes and they sprinkle it with Italian seasoning. So that's what I do too. It's so good!