Avocado Salsa Cups and Chips are great for lunch or as an appetizer and perfect for entertaining. This is a fun way to do chips!
Avocado Salsa Cups and Chips
Makes 4 servings
2 large avocados
1 bell pepper (used half a yellow pepper and half an orange pepper)
2 large tomatoes, or 4 small (Roma) tomatoes
1/2 of a red onion
1/4- 1/3c rough chopped cilantro, not packed
sea salt and fresh ground pepper to taste
4 sprouted tortillas (used Ezekiel 4:9 Sprouted Whole Grain Tortillas)
Preheat oven to 350. Chop bell pepper, tomato, and onion and combine with cilantro, salt, and pepper to make the salsa. Bake tortillas for approximately 10 minutes and set aside a couple of minutes to cool. Cut avocados in half and remove pit. Plate avocados and fill/ top avocados with salsa. Break tortillas into chips and enjoy!