Guacamole and Homemade Tortilla Chips

Avocados are a great source of 20 different essential nutrients, including fiber, potassium and heart healthy fats. This guacamole goes great on tacos, enchiladas, in a burrito, or by itself as an appetizer.

Course Appetizers and Snacks, Kitchen Basics, Side Dish

Cuisine Gluten Free, Mexican, Vegetarian

Keyword Dip, Easy, Kid-friendly, Make ahead, Party, Quick, Spicy, Summer, Tacos, Vegan

Condition Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Low Sodium, Nut Free, PCOS, Vegetarian

Prep Time 10

Total Time 10

Servings people

Ingredients

Guacamole

3 ripe avocado peeled and pitted
1 lime juiced
1 jalapeno seeded, and finely diced
1/4 onion red, finely diced
1 handful cilantro finely chopped
salt and pepper to taste

Homemade Chips

tortilla corn or flour (be sure these don't contain lard)
cooking spray
salt

Instructions

Guacamole

In a medium bowl, mash avocado with the back of a fork until desired consistency is reached.
Gently mix in lime juice, jalapeno, red onion, and cilantro. Salt and pepper to taste.
Serve immediately with tortilla chips. If serving at a later time, transfer to a container and lay plastic wrap over guacamole, and gently press down to remove any air (as air will cause avocado to turn brown).

Homemade Tortilla Chips

Preheat oven to 350° F. Spray both sides of each tortilla with cooking spray.
Stack tortillas and cut into 6 equal slices. Lay tortilla pieces on a baking sheet and sprinkle with salt.
Bake for 10-12 minutes, or until lightly browned and crisp. Watch closely, as they can burn quickly!

Nutrition