Guacamole and Baked Tortilla Chips
Impress your guests with Guacamole and Baked Tortilla Chips on game day. There's no need to serve stale tortilla chips and store-bought guac when you can make fresh homemade in minutes!
Servings: 6
Calories: 245kcal
Ingredients
Guacamole
- 3 avocados
- 2 tablespoons lime juice
- Salt to taste
- 2 tablespoons + 2 teaspoons finely chopped serrano pepper
- ½ cup chopped Roma tomato
- 6 tablespoons chopped onion
- 6 tablespoons cilantro
Baked Tortilla Chips
- Corn tortillas
- Olive oil or spray
- Salt
Instructions
Guacamole
- Mash avocados, 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 parchment lined baking sheet with olive oil. Place tortilla wedges on sheet. Bake at 400°F for 10-20 minutes, flipping halfway through. Bake until golden around the edges. Sprinkle salt on top while still hot.
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 Vegan Taquitos. They take longer to cook than a lot of corn tortillas, so keep that in mind when baking your tortillas.
When I updated this recipe I used cassava flour tortillas, which took only 10 minutes total to bake.
The guacamole will last 3-4 days in an airtight container in the fridge. The tortilla chips will last about a week in a zip-lock baggie or an airtight container in the pantry.
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
