Sweet Potato ‘Fries’

2 Medium Sweet Potatoes

1 T  Olive Oil

½ T cornstarch

Salt and pepper

Cooking Spray

2 t chili powder

1 t garlic powder

Pinch cayenne pepper

½ t cumin

  1. Preheat oven 400 degrees
  2. Cut potatoes lengthwise into ¼ inch match sticks. Toss with oil, cornstarch, salt, salt, pepper, chili powder, garlic powder, cayenne and cumin..  Arrange them in a single layer on a baking sheet sprayed with cooking spray.
  3. Bake 30 minutes turning them once.


Baked Tortilla Chips


  • 1 (12 oz) package corn tortillas
  • 1 T vegetable oil
  • 3 T lime joice
  • 1 t cumin
  • 1 t chili powder
  • 1 t salt


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
  3. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
  4. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
  5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.



  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.