Guacamole paired with crispy homemade tortilla chips makes for a perfect snack or appetizer! Here’s a simple recipe for both.
Guacamole Ingredients
- 3 ripe avocados
- 1/2 small red onion, finely chopped
- 1 small jalapeño (seeds removed, finely chopped)
- 1 small tomato, deseeded and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin (optional)
- Salt and pepper, to taste
Guacamole Instructions
- Prepare the avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado with a fork or potato masher until it’s as smooth or chunky as you like.
- Add the veggies: Add the finely chopped red onion, jalapeño, tomato, and cilantro to the bowl with the mashed avocado.
- Season: Add the lime juice, garlic powder, and cumin (if using). Stir to combine.
- Taste and adjust: Season with salt and pepper to taste. You can add more lime juice for tang or extra jalapeño for heat.
- Serve immediately: Guacamole is best fresh, so serve right away with your homemade tortilla chips or refrigerate if making in advance.
Homemade Tortilla Chips Ingredients
- 6 small flour tortillas (or corn tortillas if preferred)
- 2 tablespoons olive oil (or vegetable oil)
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon chili powder, paprika, or garlic powder for extra flavor
Homemade Tortilla Chips Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the tortillas: Stack the tortillas and use a sharp knife or pizza cutter to cut them into wedges (like cutting a pizza). You can cut them into 6-8 wedges per tortilla, depending on the size of the tortillas.
- Oil and season: Place the tortilla wedges in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and any optional seasonings (chili powder, garlic powder, or paprika) and toss again to coat.
- Arrange on a baking sheet: Spread the tortilla wedges in a single layer on the prepared baking sheet. Try to avoid overlapping to ensure they cook evenly and become crispy.
- Bake: Bake in the preheated oven for about 8-12 minutes, or until the chips are golden brown and crispy. Keep an eye on them toward the end of baking to make sure they don’t burn.
- Cool and serve: Let the chips cool slightly before serving with your guacamole.
