Guacamole with Fresh Tortilla Chips
Fresh, chunky avocado guacamole made with whole fresh limes, Roma tomato, white onion, and cilantro. Serve it with crisp baked chips made from packaged corn tortillas.
- appetizer
- avocado
- baked
- baked chips
- baked tortilla chips
- cilantro
- corn tortillas
- dairy-free
- dip
- egg-free
- entertaining
- fresh and light
- fresh lime
- fresh tortilla chips
- gluten-free
- guacamole
- jalapeno
- mexican
- Mexican-inspired
- nut-free
- party appetizer
- party food
- plant-based
- quick
- roma tomato
- shellfish-free
- snack
- soy-free
- tortilla chips
- vegan
- vegetarian
- white onion
- Cuisine
- Mexican
Shopping options
Cook this recipe
- Hass avocados-3 large
- fresh limes-2 medium
- Roma tomato-1 medium
- white onion-1/4 cup
- fresh cilantro-1/4 cup
- jalapeño pepper-1 small
- packaged 6-inch corn tortillas-12 tortilla
- extra-virgin olive oil-1 tablespoon
- fine sea salt-1 teaspoon
- ground cumin-1/4 teaspoon
Preheat the oven to 375°F and line the baking sheets with parchment paper. Dice the Roma tomato, finely chop the white onion, chop the fresh cilantro, mince the jalapeño, halve and juice the fresh limes, and cut each corn tortilla into 6 wedges.
Use a stable cutting board and keep fingers tucked while chopping.
Spread the tortilla wedges on the baking sheets in a single even layer. Brush with extra-virgin olive oil, sprinkle with 1/2 teaspoon salt, and bake for 10 to 14 minutes, flipping once, until crisp and lightly golden.
Use oven mitts when handling hot baking sheets.
Halve and pit the Hass avocados, then scoop the flesh into a mixing bowl. Add 2 tablespoons fresh lime juice, the remaining 1/2 teaspoon salt, and the ground cumin, reserving the remaining fresh lime juice for adjustment. Mash with a fork until chunky and creamy.
Do not hold an avocado in your palm while removing the pit.
Fold in the tomato, white onion, cilantro, and jalapeño with a spatula. Taste and adjust by stirring in the reserved fresh lime juice, 1 teaspoon at a time, if needed for a bright, balanced flavor.
Let the chips cool for 3 to 5 minutes so they finish crisping. Serve the guacamole right away with the fresh baked tortilla chips.
Let chips cool briefly before serving, since hot oil and steam can burn.
How did it turn out?
Rating and review tools are unavailable right now.