Big Game Guacamole Chips (Print version)

A zesty avocado blend paired with crisp, golden tortilla chips for a delicious snack.

# What you need:

01 - 3 large ripe avocados, halved, pitted, and scooped

02 - 1 small red onion, finely diced

03 - 1 medium tomato, seeded and diced

04 - 1 jalapeño pepper, seeded and minced

05 - 2 cloves garlic, minced

06 - 1/4 cup fresh cilantro, chopped

07 - 1 tablespoon fresh lime juice

08 - 1/2 teaspoon kosher salt

09 - 1/4 teaspoon freshly ground black pepper

10 - 12 small corn tortillas, cut into wedges

11 - 2 tablespoons olive oil

12 - 1/2 teaspoon sea salt

01 - Preheat oven to 400°F.

02 - Stack corn tortillas and cut each into 6 equal wedges.

03 - Arrange tortilla wedges in single layer on 2 large baking sheets. Brush both sides lightly with oil and sprinkle with sea salt.

04 - Bake for 10-15 minutes, flipping halfway through, until golden brown and crispy. Transfer to cooling rack.

05 - While chips bake, halve and pit avocados. Scoop flesh into medium bowl and mash gently with fork, leaving chunky texture.

06 - Add red onion, tomato, jalapeño, garlic, cilantro, lime juice, salt, and pepper to avocados. Stir until well combined.

07 - Taste guacamole and adjust salt, pepper, or lime juice as needed. Transfer to serving bowl and serve immediately with crispy chips.

01 -

The homemade chips taste infinitely better than anything from a bag and you can customize the thickness exactly how you like them
This guacamole has the perfect balance of creamy, bright, and just enough heat to keep you reaching for more

02 -

The difference between good guacamole and great guacamole is usually the lime, do not be shy with it
Chips continue to crisp as they cool, so pull them from the oven when they look slightly lighter than your target color

03 -

If your avocados are not quite ripe, place them in a brown paper bag with a banana for 24 hours
Save the avocado pits and nestle them into the guacamole if you need to hold it for longer than an hour before serving