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 coming back (permanently this time).
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 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 and baked corn tortilla chips that are going to steal your heart.
🍲 Key ingredients
- 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 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, they're 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 have 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 are naturally gluten-free if you care!
For your guacamole, you'll begin by prepping 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.
Next, cut the 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.
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 of 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 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.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Buy your avocados in bulk if you can and freeze them if you're not able to eat them all
- Skip the Roma tomato
- Make your own tortillas
🍴 Tasting notes
Chips and guacamole is always our go-to snack, and it will soon be yours too. It's
If you try this recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Guacamole & Tortilla Chips
- 2 baking sheets
- Large mixing bowl
- Chef knife
- 3 ripe avocados ($3.18)
- 2 cloves garlic, finely minced or pressed ($0.08)
- 2 tbsp lime juice ($0.24)
- 1 medium jalapeño, finely minced ($0.03)
- 10-12 sprigs cilantro, minced ($0.02)
- ¼ large white onion, diced ($0.06)
- 1-2 medium Roma tomatoes, deseeded and diced ($0.38)
- Sea salt to taste ($0.01)
- 11 small corn tortillas ($0.63)
- 2 tbsp any neutral oil ($0.24)
- 1 tbsp lime juice ($0.12)
- Sea salt to taste ($0.01)
- For the chips, preheat your oven to 350°F and line 2 baking 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 at 350°F. Flip the chips, then bake for another 6-9 mins, or until they are beginning to turn golden brown.
- Prepare your add-ins by removing the inner, more watery part of the tomatoes and finely dicing the outer portion. Also dice the onion, jalapeño, cilantro, and garlic.
- Next, cut the avocados in half and remove the seeds. Scoop out the inner green flesh onto a large plate and roughly mash with a fork.
- Add the garlic, lime juice, tomatoes, onions, jalapeños, cilantro, and sea salt 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!
- We remove the inner part of the tomato to make the guacamole less watery, but it's not 100% necessary.
♻️ Similar recipes
For more tasty recipes, check out our:
- Vegan sweet potato enchiladas if you're ready to get creative and prepared for a delicious dinner that makes great leftovers.
- Moroccan hummus if you're ready to ditch store-bought for an even creamier recipe that's fully customizable.
- Southwest sweet potato black bean salad for a Mexican inspired salad full of protein and fiber.
- Homemade salsa fresca for a fresh snack to eat before a meal or share with your friends.
Instead of the jalapeño, you could use a serrano pepper, some cayenne powder, or red chili flakes.
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.
Yes, you can definitely fry the chips if you're okay with the added oil.