^{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!

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Tableside Guacamole & Baked Tortilla Chips

Print Recipe

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!

Prep Time:10

Cook Time:10

Total Time:20

Ingredients

Guacamole

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)

Instructions

Tortilla Chips

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.

Guacamole

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.

Notes

Lets talk Ingredients and Technique!

One big tip to making amazing guacamole is always using fresh ingredients. Avocados should be soft and bright green on the inside. If they seem too mushy and soft to the touch (or have parts of brown throughout the inside) they will not make for the best flavor and consistency.

Everything needs to be as fresh as you can get it. Even limes should be fresh and you should use both the juice and the zest.

Don’t overmash. It’s not going to ruin your guacamole if you do but there is something to be said by making guacamole yourself where you can actually see everything you so proudly added. I prefer a chunky guacamole but then again, this is your own recipe.

Don’t over do it! Less is more. You can easily get creative with this recipe by adding some seasonings or a sprinkle of cheese. If you’re looking for just a classic take on guacamole then use as little ingredients as possible. In fact, if you don’t want to add tomatoes or garlic, that’s fine! Make it as close to mashed avocados as possible.

Baking the chips worked well for making large batches. I did try the air fryer and that worked well too, however, you have to watch them because they bounce around and fold in the fryer. In the oven they crisp up in minutes and cook pretty evenly (still watch them!).

Remember – they will still cook and crisp as you transport them out of the oven so if they are starting to get a little color around the edges, take them out and they will finish on their own. At least that’s what I have noticed (I’ve burnt a few by not recognizing that sign).

How long does it last and where?

The chips tend to lose their crisp after a day or so if they’re not stored in a dry paper bag. If you want to store them in a plastic bag, make sure they are beyond cooled off before doing so and expect to use them as a soup or salad topping the next day so you’re not totally disappointed

The mystery everyone wants to solve – HOW do you keep guacamole fresh? I have read every tip and technique and the only way I have been able to keep guac around for 24-48 hours with very little browning is to get a SUPER airtight container, spray the top with non stick cooking spray and then press a piece of saran wrap on the top and lock away. When time to serve, mix it well.

Can you freeze it?

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.

Substitutions?

I wouldn’t substitute too much in this recipe.

Tips and tricks

Everything that was a tip and trick is written above!

What to serve with it?

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

Note: Calorie information is based on 1/4 cup of guacamole and 15-22 chips

Nutrition

Course: Appetizer, Dish Prep, Side Dish, Snack, topping

Cuisine: Mexican, Southwestern

Keyword: Dip, Vegan, Vegetable, Vegetarian

Servings:

Calories: 321kcal

Author: Michelle Cerutti

Tableside Guacamole & Bake Tortilla Chips