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 parchment lined baking sheet with coconut oil spray. Place tortilla wedges on sheet. Bake at 400°F 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 Vegan Taquitos. They take longer to cook than a lot of corn tortillas, so keep that in mind when baking your tortillas.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.