There’s nothing more delicious on a hot summer evening than a bowl of fresh guacamole and a pile of crispy tortilla chips! This stellar dish is so easy to make, a great way to use up those old tortillas, and is naturally vegan and gluten-free! We fried our chips using corn tortillas, but you can opt to bake them, instead. Just slice some tortillas and put them on a cookie sheet in some olive oil, and bake at 425 degrees for 5-10 minutes on each side. Either way, this dish is a winner! Try it tonight.
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3 medium avocados
1/2 chopped red onion
2 medium roma tomatoes, diced and seeded
1/4 cup fresh cilantro (if you’re not a fan of cilantro, try Italian parsley)
2 minced garlic cloves
1 1/2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1/4 teaspoon fresh, chopped cayenne pepper (optional — we like our guacamole spicy. You can also use an equivalent amount of powdered cayenne).
Thank you! ❤️
*Receipts will come from ISIPP.
8-12 corn tortillas, cut into triangles or strips
olive oil for frying
Cut the avocados in half and scoop out the seed and pulp. Mash the avocados in a medium-sized bowl. Add the chopped red onion, tomatoes, cilantro, garlic cloves, lime juice, lemon juice, ground sea salt, cumin, black pepper, and cayenne pepper.
Mix everything together thoroughly. Taste the guacamole and adjust for spiciness if necessary.
Meanwhile, cut the tortillas into strips or triangles. A pizza cutter works great for this purpose. Pour a liberal amount of olive oil into a sturdy frying pan (cast iron is best) and heat the oil until it’s starting to sizzle.
Place the tortilla chips into the sizzling olive oil and fry them for a minute or two on each side until they’re golden brown. The process won’t take nearly as long as you might think, so be vigilant!
Remove the chips from the pan with a spatula, and place them on a paper towel to drain. Immediately sprinkle them with sea salt and let them cool a bit.
Spoon your guacamole onto a colorful plate, surround it with tortilla chips, and dig in! This zesty dish serves about four people, depending upon whether you’re serving it as a main dish or as part of a larger meal. It’s great either way! We had ours for lunch, and it was perfect.
Guacamole is notorious for not keeping for a long time. It tends to turn brown, as you most likely already know. So eat this yummy dish as fast as you can! You’ll be glad you did.
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