Big Game Guacamole Tortilla Chips (Printable Version)
This zesty, crowd-pleasing guacamole paired with crispy, golden homemade tortilla chips is perfect for game day snacking.
# What You'll Need:
→ For the Guacamole
01 - 3 large ripe avocados
02 - 1 small red onion, finely diced
03 - 1 medium tomato, seeded and diced
04 - 1 jalapeño pepper, seeded and finely chopped
05 - 1/4 cup fresh cilantro, chopped
06 - 2 tablespoons fresh lime juice
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper
09 - 1 garlic clove, minced (optional)
→ For the Homemade Tortilla Chips
10 - 12 small corn tortillas
11 - 2 tablespoons vegetable oil (e.g., canola or sunflower)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon smoked paprika (optional)
# Method:
01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - Cut each corn tortilla into 6 wedges to create chips. Arrange the wedges in a single layer on the prepared baking sheets.
03 - Lightly brush both sides of the tortilla wedges with vegetable oil. Sprinkle with salt and smoked paprika, if desired. Bake for 12–15 minutes, flipping the chips halfway through, until they are golden and crisp. Remove from the oven and allow to cool.
04 - While the chips bake, halve and pit the avocados. Scoop the flesh into a medium-sized bowl and mash with a fork until mostly smooth, leaving some texture with small chunks.
05 - Add the finely diced red onion, seeded and diced tomato, finely chopped jalapeño, fresh cilantro, lime juice, salt, pepper, and minced garlic (if using) to the bowl with the mashed avocado. Stir gently to combine all ingredients thoroughly.
06 - Taste the guacamole and adjust the seasoning with additional salt, lime juice, or jalapeño to suit your preference.
07 - Transfer the freshly prepared guacamole to a serving bowl. Serve immediately with the homemade, crispy tortilla chips.
# Chef's Tips:
01 -
- It's the ultimate crowd-pleaser that disappears faster than you can say "touchdown".
- Making your own chips is surprisingly simple and adds an irresistible crunch that store-bought just can't match.
02 -
- Don't mash your avocado until it's baby food; a few chunky bits make all the difference in texture.
- Always use fresh lime juice; bottled simply doesn't have that same bright, zesty punch.
03 -
- Press plastic wrap directly onto the surface of the guacamole if you need to store it; this prevents air from browning it.
- For the best chip texture, let them cool completely on a wire rack before serving; they'll get even crisper as they cool.