There is nothing in this world that sets the mood better than a combination of guacamole and tortilla chips. This recipe is easy, homemade, and authentic.
Prepare to be transported right into the heart of Mexico. Vamos!
Being from Canada, we have fairly easy and affordable access to Mexico. So, you could say we've been there a few times. Let us be the first to tell you that table side guac and warm tortilla chips at every meal is part of why we kept going back.
Well, many, many other things, too. But we love the guac.
We love how this simple dish can bring back so many fond memories of our travels to Mexico. It's a place where the food is as vibrant as the people.
Not only is this guacamole and chip recipe quick to put together, but we guarantee you the store bought equivalent doesn't taste half this good!
So here you have it, our not so secret guacamole recipe and baked corn tortilla chips that will steal your hearts.
Key Ingredients for Guacamole & Tortilla Chips
- Avocado: did you know avocado is actually a fruit? Well, now you do. This creamy and delicious fruit is an obvious must-have for any guacamole recipe. We've seen a lot of recipes that add things like sour cream to increase the yield, but the flavor and texture just won't be the same. If you are making guacamole, you've gotta commit. Avocados are full of nutrients like potassium. They have even even more than bananas!
- Lime: another secret weapon in guacamole that helps create the perfect scooping texture for your chip. Limes add a zesty and fresh feel to this dip, giving you the perfect tang in every bite. And with each lime containing 20% of your daily Vitamin C needs, it's a pretty amazing food to include in your diet!
- Garlic: a little of this herb goes a long way. We're guilty of always putting too much garlic in our meals. But hey, we love the taste. There's actually been studies showing garlic has the ability to help lower blood pressure, but that's more in the supplement form. To eat an equivalent amount of fresh garlic, you would turn a lot of heads with your stinky breath.
- Cilantro: adding fresh cilantro to our guacamole is what sets it apart. It adds another fresh element to this dish we can't get enough of. Much like garlic, we always find a way to add cilantro to our meals. If you're one of those people that thinks cilantro tastes like soap, it's likely a genetic issue. The more you know, right?
- Corn tortillas: this is an absolute necessity if you're making chips (obviously). Make sure you get corn tortillas though, not flour! Corn tortillas make this recipe taste especially authentic. Plus, they naturally gluten-free if you care!
How to Make Guacamole & Tortilla Chips
For your guacamole, you'll begin by cutting avocados in half and removing the pits. Then, you'll scoop out the creamy inner green flesh onto a plate. Roughly mash the avocados, but don't go overboard with this.
Next, prep all your guac add-ins. We like to slice the tomato and remove the inner, more watery part with a knife. Then, finely dice the outer tomato portion along with the onion, jalapeño, cilantro, and garlic.
Add minced vegetables and seasonings to the avocados. Mash everything a little more to combine it. Have a taste, and adjust seasonings as needed. If you like a little more spice, add some jalapeño. If you want more tang or punch, add lime juice or garlic.
For the chips, you'll preheat your oven to 350 degrees F and get some baking sheets ready. Then, stack the corn tortillas a few at a time, and cut into 6 chips per tortilla. We cut ours in half first, then 2 more cuts per side to make them all the same size.
Place all the tortillas you've cut into a large mixing bowl. Drizzle in some oil, salt, and a squeeze lime juice. Then spread all the chips out on your pans and bake on each side for about 6 minutes, or until they begin to turn golden brown and crispy.
Once they have cooled slightly, serve the tortilla chips and guacamole together as a delicious appetizer or snack!
How to Store Guacamole & Tortilla Chips
How upsetting is it to see your guacamole develop that terrible brown layer over top of it? It definitely looks much less appetizing. Contact with air is what usually causes this to happen. So, to reduce the chance of this ruining your day, we recommend you flatten the guacamole completely with a spoon. Then put a layer of lemon juice, lime juice, or water on the top of the guacamole and cover it in an airtight container.
The guacamole should keep in the fridge for 2-3 days without browning. When you want to eat it, just pour off the liquid, stir, and enjoy!
You can also freeze the guacamole by packing it into a freezer safe ziplock bag and squeezing the air out. You can also use an airtight container, and just place some plastic wrap over the exposed areas of the guacamole. It will last in the freezer for up to 3 months.
The chips will keep at room temperature for about 4-5 days in an airtight container or ziplock bag.
Why You'll Love This Guacamole & Tortilla Chips Recipe
Chips and guacamole is always our go-to snack, and it will soon be yours too. It's
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
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6 servings per container
Serving Size1 servings
- Amount Per ServingCalories257
- % Daily Value *
- Total Fat
- Saturated Fat 2.1g 11%
- Sodium 105.2mg 5%
- Total Carbohydrate
- Dietary Fiber 5.4g 22%
- Sugars 1.6g
- Protein 3.7g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
What can I use to make it spicy instead of the jalapeño?
Instead of the jalapeño, you could use a serrano pepper, some cayenne powder, or red chili flakes.
How do I know if my avocado is ripe?
You'll know your avocado is ripe because it will feel soft when you lightly squeeze it. Also, if the stem at the top comes off easily and you see green underneath, then you are good to go.
Is the oil necessary for the tortilla chips?
Oil is not absolutely necessary for the tortilla chips, but they will crisp up better, and it will allow the seasonings to stick more.