Did you know that guacamole is naturally plant-based? Phew! I don’t know about you, but guacamole is definitely in my top 2 favorite things to eat and I am notorious amongst my pals for making perfect guacamole (if I may so so myself…it is quite good). Now, the secret it out and you can make my simple 15 minute guacamole recipe AND bake your own tortilla chips. Prepare to impress people my friends!
Whether it be Cinco De Mayo or any old day of the week, this simple recipe for perfect guacamole with home-baked tortilla chips will have your belly and belly’s of your friends and family dancing with joy.
15 minute guacamole recipe
This recipe is enough to feed a small party of 6-8 guests. I like to use one avocado per guest. It is so good they will gobble it right up!
Ingredients
6-8 Perfectly ripe avocados (reserve skins and a couple pits for later use)
1 clove of fresh garlic, pressed
2 small vine ripe tomatoes, diced
1 /2 cup fresh cilantro, chopped
juice from 1 lime
few pinches of fine grind sea salt
1 fresh jalapeno, finely diced (use as much as you’d like-I like it spicy and use 1 whole jalapeno per batch!)
1/4 sweet yellow onion, finely chopped
1 T. Adobo seasoning (can be found at any Mexican or specialty food market)
Fresh Baked Tortilla Chip Recipe
1 small package of corn or flour tortillas, 6 inch in diameter (use corn if gluten intolerant)
2 T. Adobo Seasoning
3 tsp sea salt, coarse grind
cooking oil spray
Directions
First things first, when shopping for your guacamole ingredients, make sure you purchase perfectly ripe avocados. What I mean by perfectly ripe is they should still be firm but with a touch of softness. Think of how one of the little stress balls feels. Like that!
Step Two: Make the Chips. It’s simple. Pre-heat the oven to 375 degrees. Cut the tortillas in half length wise, then width wise. You will have little triangles. Then place on greased or lined baking sheets. Spray cooking oil directly on top to coat all of the chips. Sprinkle with a little sea salt and adobo seasoning. Bake for 18 minutes or until slightly golden. Make sure you do not over bake. They will crisp up more once you remove from oven. Set aside.
Back to the Guacamole Recipe
Chop or dice up all of your guacamole ingredients, except the lime and garlic, on a large cutting board
*Hint: Use a food processor for all veggies to cut this down to 15 minutes of total prep
Step 1: Dice up your ingredients
Step 2: Halve all avocados. Remove pits. Reserve a few pits and scrape avocados into a large mixing bowl
Step 3: Place all diced ingredients in a large mixing bowl
Step 4: Add fresh squeezed lime juice and freshly pressed garlic
Step 5: Mash all ingredients together with a large spoon until slightly chunky like below
Step 6: Add a couple pits to preserve the freshness of the guacamole. If you want to get creative you can serve your guacamole in the skins of the avocados, like below in little “guacamole boats.” Isn’t that adorable?
*If you have leftovers, which you probably will not, be sure to tightly seal guacamole and put a layer of thin foil directly on top. Then place in the fridge. Lasts just a few days, but the tin foil and Tupperware are key to keeping the guacamole green! For chips, just put in a resealable bag or Tupperware and enjoy for the next few weeks!
