Guacamole with Baked Tortilla Chips

This recipe for Guacamole with Baked Tortilla Chips uses all fresh ingredients to make the perfect guacamole. Enjoy with baked chips!

If you have been following me for awhile, you know that I love dips and sauces. Guacamole is one of my favorite dips, and Guacamole with Baked Tortilla Chips is one of my favorite snacks.

Sometimes I am lazy and throw together a Quick and Easy Guacamole, by adding salsa and a couple of other ingredients. Other times, I like to get creative by adding grilled fruit, like with Grilled Pineapple Guacamole.

Anyway that I make it, I love guacamole!

With the Super Bowl right around the corner, I thought it would perfect timing for a guacamole recipe.

This one is more authentic than my other two. It has serrano peppers, but if you want less heat, you could use jalapeño instead. I love to use key limes because they have a sweeter flavor than other varieties.

These baked tortilla chips are much healthier than fried tortilla chips, and frankly I like them a lot better. I only added salt, so that I could enjoy the flavors of the guacamole, but you could spice them up by adding some cayenne and chili powder.

Guacamole with Baked Tortilla Chips

There’s just nothing like homemade Guacamole and Baked Tortilla Chips. They are quick and easy to make, so there’s no reason not to.

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Guacamole with Baked Tortilla Chips

This recipe for Guacamole with Baked Tortilla Chips uses all fresh ingredients to make the perfect guacamole. Enjoy with baked chips!

Course Appetizer

Cuisine vegan, gluten free

Keyword guacamole, guacamole with baked tortilla chips

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6

Calories 245

Author Willow Moon

Ingredients

Guacamole

• 3 Haas avocados
• 2 tablespoons key lime juice
• Salt to taste
• 2 tablespoons + 2 teaspoons finely chopped serrano pepper
• 1/2 cup chopped Roma tomato
• 6 tablespoons chopped onion
• 6 tablespoons cilantro

Baked Tortilla Chips

• Corn tortillas
• Coconut or other oil spray
• Salt

US Customary - Metric

Instructions

• Guacamole: Mash avocados, key lime juice, and salt together with a fork.
• Fold in serrano pepper, tomato, onion, and cilantro.
• Baked Tortilla Chips: Slice tortillas into fourths. Spray a baking sheet or aluminum foil with coconut oil spray. Place tortilla wedges on sheet. Bake at 400° for 10-20 minutes, flipping halfway through and sprinkling salt on top.*

Notes

I have noticed that cooking time for tortilla chips really depends upon the thickness of your tortillas. My corn tortillas are so fresh that they are still hot from the place where I buy them.

They are also thin and pliable - perfect for Bean and Corn Enchiladas and Vegan Taquitos. They take longer to cook than a lot of corn tortillas, so keep that in mind when baking your tortillas.

Nutrition

Calories: 245kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 610mg | Fiber: 9g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 16.2mg | Calcium: 42mg | Iron: 1.1mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.