Big Game Guacamole Tortilla Chips (Printable)

Enjoy a zesty, crowd-pleasing guacamole paired with crispy, golden homemade tortilla chips. An ideal snack for game day.

# 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 (such as canola or sunflower)
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon smoked paprika (optional)

# How To Make It:

01 - Preheat your oven to 375°F. Line two large baking sheets with parchment paper for non-stick baking.
02 - Cut each small corn tortilla into 6 even wedges. Arrange these wedges in a single layer across the prepared baking sheets, ensuring they do not overlap.
03 - Lightly brush both sides of the tortilla wedges with vegetable oil. Evenly sprinkle with salt and, if desired, smoked paprika for added flavor.
04 - Bake the tortilla wedges for 12 to 15 minutes, carefully flipping them halfway through the cooking time, until they are golden brown and crisp. Remove from the oven and allow them to cool completely.
05 - While the chips are baking, halve and pit the ripe avocados. Scoop the avocado flesh into a medium mixing bowl. Use a fork to mash the avocado until it is mostly smooth, yet retains some textual chunks.
06 - Add the finely diced red onion, seeded and diced tomato, finely chopped jalapeño, fresh chopped cilantro, fresh lime juice, salt, black pepper, and minced garlic (if using) to the mashed avocado. Gently stir to thoroughly combine all ingredients.
07 - Taste the guacamole and adjust the seasoning as needed, adding more salt, lime juice, or jalapeño to achieve your preferred flavor balance.
08 - Transfer the finished guacamole to a serving bowl. Serve immediately with the freshly baked homemade tortilla chips.

# Tips from dashanddishes:

01 -
  • You'll discover how utterly simple it is to make tortilla chips that blow store-bought out of the water.
  • The fresh, vibrant flavors in this guacamole are a complete game-changer for any gathering.
02 -
  • Pressing plastic wrap directly onto the surface of the guacamole is the absolute best trick to prevent it from browning if you make it ahead.
  • Don't overcrowd your baking sheets with tortilla chips; they need room to breathe and crisp up, otherwise, they'll steam instead of bake.
03 -
  • Always use fresh lime juice; the bottled stuff simply doesn't compare in brightness and flavor.
  • Mashing the avocados by hand with a fork gives you much better control over the texture than a food processor, ensuring those lovely chunks remain.

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