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!
- 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
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.*
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.
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