Guacamole & Tortilla Chips (Easy, Homemade, Authentic)

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!

Holy Guacamole!

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

Guacamole

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.

Chips

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

• Creamy
• Fresh
• Vibrant
• Authentic
• Flavorful

If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!

Other Recipes You'll Enjoy

• Vegan Sweet Potato Enchiladas
• Creamy Moroccan Hummus
• Creamy Cilantro Lime Dressing

Guacamole & Tortilla Chips

5 from 1 vote

Recipe by Broke Bank Vegan Course: Appetizers, SnacksCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Bake time

15

minutes

Calories

257

kcal

Cost per recipe

$5.01

USD

Cost per serving

$0.84

USD

Total time

25

minutes

There is no better combination than guacamole and tortilla chips. This recipe is made with creamy avocados, tangy lime, spicy jalapeños, garlic, and crispy baked chips. It's easy, homemade, and authentic!

Ingredients

• Guacamole

• 3 ripe avocados ($3.18 USD)

• 2 cloves garlic, finely minced or pressed ($0.08 USD)

• 2 tbsp lime juice ($0.24 USD)

• 1 tsp jalapeño, finely minced ($0.03 USD)

• 2 tsp cilantro, finely minced ($0.02 USD)

• ¼ medium white onion, diced ($0.06 USD)

• 1 medium Roma tomato, inside portion removed ($0.38 USD)

• sea salt to taste ($0.01 USD)

• 1 pinch cumin ($0.01 USD)

• Corn Chips

• 11 small corn tortillas ($0.63 USD)

• 2 tbsp any neutral oil ($0.24 USD)

• 1 tbsp lime juice ($0.12 USD)

• sea salt to taste ($0.01 USD)

Directions

• Tortilla Chips
• For the chips, preheat your oven to 350 degrees F and line 2 bakings sheets with parchment paper.
• Stack corn tortillas a few at a time, and cut into 6 chips per tortilla. We cut ours in half, then 2 more cuts per side.
• Place cut tortillas in a large mixing bowl. Add in oil, salt, and lime juice. Toss to combine.
• Spread evenly across 2 parchment lined pans, and bake for 6 minutes on 350 degrees F. Flip the chips, then bake for another 6-9 mins, or until they are beginning to turn golden brown.
• Guacamole
• For the guacamole, cut avocados in half and remove the seeds. Scoop out the inner green flesh onto a large plate and roughly mash with a fork.
• Next, prepare your add-ins by removing the inner, more watery part of the tomato and finely dicing the outer portion. Also dice the onion, jalapeño, cilantro, and garlic.
• Add minced garlic, lime juice, tomato, onion, jalapeño, cilantro, sea salt, and cumin to the mashed avocados. Mash a little more to combine everything. Taste and adjust seasonings as needed.
• Once they have cooled, serve guacamole together with the tortilla chips!

Tips

• We remove the inner part of the tomato to make the guacamole less watery, but it's not 100% necessary.

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