Baked Corn Chips with Give Peas a Chance Dip

Baked Corn Chips

Ingredients:

• 8 corn tortillas
• 1 teaspoon vegetable oil

Directions:

Using a stiff-bristle pastry brush, coat each corn tortilla with vegetable oil. With a sharp knife, cut a stack of tortillas in half, then in quarters. Arrange pieces on ungreased baking sheet. Bake the chips in a 400-degree oven until lightly browned, about 15 minutes. Yield: 32 chips

• Cholesterol: 0
• Calories: 20
• Carbohydrates: 5 grams
• Total fat: Hardly any, don't worry about it
• Sodium: Trace

Give Peas A Chance Guacamole

Ingredients:

• 1 pound frozen peas, defrosted
• 2 Tablespoons olive oil
• 2 Tablespoons fresh lime juice (juice of 1 large lime)
• ¼ bunch fresh cilantro, trimmed of long stems
• 1 fresh yellow hot or jalapeno pepper, seeded and minced fine
• ½ Tablespoons picante sauce, mild to medium
• 2 Tablespoons finely chopped onion
• 1 tomatillo, husk removed, finely shopped
• ¼ medium tomato, peeled, seeded and finely chopped
• ¼ teaspoon ground cumin
• Dash of salt
• Finely ground black pepper

Directions:

In a blender or food processor, combine peas, oil, lime juice, cilantro and yellow hot or jalepeno pepper. Blend/process until smooth. Place in mixing bowl. Add picante sauce, chopped onion, tomatillo, tomato and spices. Mix well. Serve either chilled or at room temperature. Yield: 8 servings

• Cholesterol: 0
• Calories: 78
• Carbohydrates: 8.9 grams
• Total fat: 3.5 grams
• Sodium: 199 mg