Guacamole and Tortilla Chips

This recipe was inspired by leftover flour tortillas that I decided to use to make tortilla chips!


For the Guacamole:

  • 3-4 ripe avocados
  • 1 medium tomato
  • 2 garlic cloves, minced
  • 1/8 cup lime juice
  • 1/4 cup red onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Tortilla Chips:

  • tortillas
  • cooking spray
  • salt


For the Guacamole:

  1. Cut each avocado lengthwise in half, twist to separate the halves, and remove the seed. Using a spoon, scoop out avocado pulp into a bowl. Mash with a fork.
  2. Chop tomato and place onto a paper towel to soak up some of the juices.
  3. Add minced garlic, lime juice, chopped red onion, salt, black pepper, and chopped tomato. Stir until mixed.

For the Tortilla Chips

  1. Preheat oven to 400°F.
  2. Cut tortillas into chip-sized triangular sections.
  3. Arrange tortilla triangles in a single layer on a baking sheet. Spray both sides of tortilla triangles with cooking spray and sprinkle with salt. Bake for 5-7 minutes, or until chips start to brown. Repeat for remaining tortilla triangles.

Adapted from 86 Lemons’ The Very Best Guacamole recipe and What’s Cooking America’s Baked Tortilla Chips recipe.


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