Ingredients with Measurements:
- 12 corn tortillas
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 2 ripe avocados
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Cutting board
1. Preheat the oven to 375°F.
2. Cut the corn tortillas into wedges.
3. In a mixing bowl, toss the tortilla wedges with vegetable oil and salt.
4. Spread the tortilla wedges in a single layer on a baking sheet lined with parchment paper.
5. Bake the tortilla wedges for 10-12 minutes or until they are crispy and golden brown.
6. While the tortilla chips are baking, prepare the guacamole.
7. Cut the avocados in half and remove the pits.
8. Scoop out the avocado flesh into a mixing bowl.
9. Mash the avocado with a fork until it is smooth.
10. Add the diced red onion, chopped cilantro, minced jalapeno pepper, and fresh lime juice to the mashed avocado.
11. Mix all the ingredients together until well combined.
12. Season the guacamole with salt and pepper to taste.
13. Once the tortilla chips are done baking, remove them from the oven and let them cool for a few minutes.
14. Serve the tortilla chips with the guacamole on the side.
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Oven temperature: 375°F
- This recipe serves 4 people.
- Calories: 240
- Fat: 16g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- If you don't have red onion, you can use white onion or green onion instead.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
- If you don't have jalapeno pepper, you can use any other type of chili pepper.
- You can add diced tomatoes or corn to the guacamole for extra flavor.
- You can sprinkle grated cheese on top of the tortilla chips before baking them.
- You can add hot sauce or cumin to the guacamole for extra spice.
Tips and tricks:
- Make sure to spread the tortilla chips in a single layer on the baking sheet to ensure even baking.
- Don't overbake the tortilla chips, as they can burn easily.
- To prevent the guacamole from turning brown, cover it with plastic wrap and press it down onto the surface of the guacamole to remove any air pockets.
- Store the leftover tortilla chips in an airtight container at room temperature for up to 3 days.
- Store the leftover guacamole in an airtight container in the refrigerator for up to 2 days.
- To reheat the tortilla chips, place them in a preheated oven at 375°F for 5-7 minutes or until they are crispy again.
- Serve the tortilla chips and guacamole on a large platter for a party or gathering.
- Garnish the guacamole with chopped tomatoes or cilantro.
- Serve the tortilla chips and guacamole with salsa and sour cream for a complete appetizer.
- Pair the tortilla chips and guacamole with a margarita or cold beer.
Suggested side dishes:
- Serve the tortilla chips and guacamole with a side of rice and beans for a complete meal.
- If the tortilla chips are not crispy enough, bake them for an additional 2-3 minutes.
- If the guacamole is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the guacamole is too thin, add more mashed avocado or sour cream to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the leftover guacamole in the refrigerator to prevent bacterial growth.
- Corn tortilla chips with guacamole are a popular Mexican appetizer that has been enjoyed for centuries.
- The tortilla chips are crispy and salty, while the guacamole is creamy and tangy with a hint of spice from the jalapeno pepper.
- Serve the tortilla chips and guacamole as an appetizer or snack before a meal.
- You can also serve them as a side dish with tacos, burritos, or fajitas.
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