Whether scooped up with an army of tortilla chips or generously added to tacos, nachos, burritos, sandwiches (did I miss anything?), there’s no denying that guacamole is awesome. And boy do I have the most amazing guacamole recipe everrrrr.
After many kitchen trials and errors, I came up with the perfect, fail-proof guacamole recipe. If you can’t tell by now, I’m also a fan of spice, so the recipe I’m sharing does have a little kick to it, but for those of you that aren’t too fond of heat, you can omit the added spice. I’m also sharing my recipe for homemade, oven-baked, corn tortilla chips. So incredibly easy, and on the healthier side because they are baked in the oven instead of deep fried. I honestly think these chips taste better than any store bought tortilla chips. And I don’t feel as guilty eating them (which is important, right?) 🙂
Watch me prep, cook, and serve my all-time best guacamole recipe AND homemade tortilla chips here:
Difficulty: Easy
Cost: $
Time: 20 Minutes
Ingredients:
Guacamole:
2 Haas Avocados
1 Roma Tomato
1 Shallot
1 Lime
1/2 Jalapeno
Salt and Pepper (to taste)
Tortilla Chips:
Corn Tortillas (4 corn tortillas makes about 32 chips)
Olive Oil
Salt (preferably sea salt..just because I think the big salt crystals look fancier)
Instructions:
Prep:
Homemade Corn Tortilla Chips:
- Pre-heat the oven to 400 degrees
- Lightly brush the corn tortillas with olive oil
- Cut the tortillas into nice triangles
- one corn tortilla should yield about 8 triangles
- Place the tortilla slices onto a baking rack
- highly recommend investing in a baking rack because this will allow the chips to evenly crisp up on each side without you having to flip them over halfway through cooking time
- you can purchase the one I used here: http://amzn.to/1Lc5QYb
- Sprinkle the chips with as much or as little sea salt you’d like
Guacamole:
- Cut the avocados in half and scoop out into a mason jar
- This recipe will usually fit into a pint-size mason jar
- The reason why I’m using a mason jar: airtight jar = guacamole that stays green! I don’t know why it took me so long to figure that one out lol.
- This recipe will usually fit into a pint-size mason jar
- Dice up the roma tomato
- Dice up half of the jalapeno
- Cut up the shallot
- Add all of the above ingredients into the mason jar
- Slice the lime in half and squeeze the lime juice into the jar
- The acidity from the lime juice will also help to keep the guacamole green
- Add a sprinkle of salt and pepper to the mix
“Cook”
Homemade Corn Tortilla Chips:
- Place the tortilla chips into your pre-heated oven
- Bake the tortilla chips for about 10-12 minutes
- they’ll be ready when they turn a nice, crispy, gold color
Guacamole:
- Mash all of the ingredients in the mason jar together
Eat
- Chip+Dip+Eat
Oh man do I want some guacamole right now!!! Gah.
