A Purist’s Homemade Guacamole & Baked Corn Tortilla Chips

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am an absolute purist when it comes to guacamole.  Three ingredients only!  Avocado, lime juice & salt.  I know people add salsa and cilantro or jalapeno or spices etc but if the avocados are perfect, I think it is a crime to fuck with them.

These chips used only cooking spray & 12 minutes in the oven.  So much healthier & just as crunchy.  I hear they keep in an air-tight container for up to 5 days but I ate all mine – so I cannot vouch for that.

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Baked Corn Tortilla Chips

INGREDIENTS

Corn tortillas

Cooking spray

Salt (optional)

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DIRECTIONS

Heat the oven to 350 degrees.

Cut the tortillas & spread on parchment paper (or cooking sheet treated with cooking spray) – spread without touching each other so they crisp the most, spray with cooking oil (add salt if you want to) and cook 10-12 minutes or until they are golden & crunchy.  My oven heats unevenly so mine cooking unevenly.  To avoid this – you might want to spin the pan in the oven every few minutes.

Put into a bowl to cool & set aside.

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A Purist’s Homemade Guacamole

INGREDIENTS

2 avocados (keep the pits!)

juice of 1/2 lime (or more to taste)

1/2 tsp salt (or more to taste)

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DIRECTIONS

Scoop the avocado out of the skin & chop in a bowl.  Add salt & lime juice & keep mashing until it is as chunky or as smooth as you like.  Put the pits BACK INTO the bowl when you are done & this tricks the avocados into thinking they are still in tact & the guacamole will not brown nearly as quickly.  Serve with the chips & a cold cerveza & get your chow on.

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One thought on “A Purist’s Homemade Guacamole & Baked Corn Tortilla Chips

  1. Pingback: Vegan or Vegetarian or Not – Spicy Beef & Cheese Nachos with Baked Corn Tortilla Chips & Simple Guacamole | Delightful-Delicious-Delovely

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