Lisa Kaiser’s Chipolte-Lime Crab Crisps

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Ingredients:
48 Baked tortilla chips
1/2 cup reduced fat mayo
1 tsp chopped canned chipotle chili in adobo sauce (I don’t use all the chilies)
1 Tbs lime juice
3/4 Lb crab meat (2 6-oz cans)
1/4 cup grated parm cheese
2 Tbs finely chopped peeled jicama
2 Tbs thinly sliced green onions
2 Tbs finely chopped red bell pepper
2 Tbs finely chopped fresh cilantro
1 Tbs finely chopped celery
1 medium avocado, peeled and diced

Preparation:
Preheat oven to 350 degrees. Arrange tortilla chips in a single layer on 2 baking sheets. Combine mayo, chili and lime juice with whisk. Combine crabmeat with parmisan cheese, jicama, green onion, peppers, cilantro and celery. Add mayo mix stirring until well combined. Spoon about 1 Tbs of crab mix onto each chip

Bake at 350 degrees for 5 minutes or until throughly heated. Top chips with avocado.

Serving size – about 3 chips, 35 cal, 3.3 g fat, 1.2 g fiber per serving
35 cal, 3.3 g fat, 1.2 g fiber per serving