You’ll question why there’s a whole page dedicated to pita chips - UNTIL you try…
Everyone’s favorite Mexican food topping can be created fresh at home! Pair it with baked tortilla chips and you’ll want this on the table every Taco Tuesday!
I find it hard to believe there are people in this world who do NOT love guacamole. It’s those of us who know how critical guacamole is to any Taco Tuesday. I could go through and entire tub of this amazing avocado dip with taco, chips and nachos. And yes, I will pay extra just to have it by my side.
It’s creamy, smooth and so easy to make! Plus, it’s a decadent topping that is good for you so you should always feel great when eating it. Another reason guacamole is so perfect – it’s so easy to make. I know there are infinite ways of making guacamole. I’m not claiming this to be the best and only way to make it. All I am saying is if you have great ingredients, keep it simple and make it to order. You’ll be pleasantly surprised how much it reminds you of your favorite Mexican restaurant.
And don’t forget the chips! In order to keep this snack a little closer to the lighter side I am pairing the table side guacamole with fresh baked tortilla chips. There is a huge difference with these vs. a standard bag of chips. They’re the perfect amount of crispy and you’re not overwhelmed with any excess grease or salt. In fact, you can create any unique flavor you want on these chips!
- 4 medium Hass avocados
- 1 large lime zest and juice
- ½ medium red onion diced
- 1 teaspoon garlic finely minced
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ medium Roma tomato diced
- ¼ cup cilantro chopped
- ½ jalapeno deveined, seeded, finely diced (optional)
Baked Tortilla Chips
- 30 small corn tortillas
- salt & pepper to taste
- non stick cooking spray
- dash garlic powder (optional)
- dash chili powder (optional)
- Preheat the oven to 400°
- Slice tortillas into 6 sections. Line 2-3 baking sheets with foil and spray with non stick cooking spray. Lay tortilla slices on single layer on each sheet. This may be done in several batches based on sheet size. Spray with nonstick cooking spray and season with salt and pepper. All other seasonings are optional to add at this time.
- Bake for 6-8 minutes. Check to make sure that they are crisping up. If they start to get brown, that means they are probably done. Remove from oven when they become golden.
- If some chips seem under cook after allowing them to cool for 2-3 minutes, they can be added back to the oven for 2 minutes.
- In a large mixing bowl. Cut and scoop avocados and add lime juice and zest to the avocado.
- Prepare onions, and jalapeño and add to the avocados with garlic, salt and pepper. Using a fork, mash the ingredients together to the preferred consistency.
- Prepare tomato by squeezing out juice and seeds. Finely dice and add to the avocado mixture along with cilantro. Fold in ingredients. Add additional salt and pepper to taste if needed.
- Chips – no
- Guacamole – I have only frozen guacamole that I have bought at the store. And because I froze it in its original packaging and I know that it probably had some citric acid or preservatives to keep it fresh, it worked. As for homemade guacamole – I have not tried it. I heard from friends that it’s possible but I go through avocados so fast I never can test it. Also, I am very nervous to do so.
- This is the best accompaniment to any and all Mexican/Southwestern meals. Plus the guacamole goes on top of pretty much any taco, fajita, burrito, quesadilla or even your eggs in the morning.
- These chips are great with Texas Caviar and on top of Chicken Tortilla Soup. Better yet, if you want that overall restaurant experience, serve with Charred Tomato Salsa