Skip the overpriced bags and bland store-bought tubs—making easy, guacamole and baked chips is fast, fresh, and way more delicious! Ready in about 15 minutes!
If you're trying to stick to healthy snacks but don’t want to give up that classic chips-and-dip combo, you can make Easy Vegan Avocado Crema, Mango Cucumber Salsa, Mango Habanero Salsa, or try this simple recipe for guacamole and homemade baked corn chips.
The guacamole is simple: perfectly ripe avocados, a squeeze of lime, fresh cilantro, a hint of garlic, and just enough jalapeño for a little kick. It is bright, creamy, and just the right amount of tangy.
The tortillas are sprayed with oil or lime water for a healthier chip, sprinkled with a little sea salt, and popped in the oven or air fryer. They come out golden and crispy, making a guilt-free snack.
Jump to:
Why You'll Love This Recipe
- Creamy and Flavorful
- Simple Ingredients
- Healthy and Nutritious
- Quick to Make
- Customizable
- Great for Sharing
- Healthy
- Refreshing and Cooling
- Gluten-Free and Vegan
Ingredients
Here's everything you'll need to make this healthy vegan snack. Check out the recipe card for details on measurements.
Ingredients for Guacamole
Ingredients for Homemade Baked Corn Chips
- Avocados - The star of the show! Hass avocados (pronunciation rhymes with class) are known for their creamy texture and nutty flavor, so they are often the preferred choice for making guacamole.
- Lime - It brings out the best flavors in the dish while also slowing down the oxidation process that causes the guacamole to turn brown so don't skip.
- Red onions - Feel free to use any onion you prefer. Finely dice the onion so it doesn't overpower each scoop of guac.
- Jalapeños -. Finely dice the jalapeños so it doesn't overpower the guacamole. Leave the seeds in the jalapeños for a more spicy guac.
- Cilantro - If you don't like the taste of cilantro or don't have any on hand, you can use parsley. It has a different flavor profile than cilantro, so the guacamole will taste slightly different.
- Roma tomatoes - Feel free to use whatever tomato variety you have on hand.
How to Make Easy Guacamole and Homemade Chips
You've come to the right place on the post if you like visuals. In just a few steps, you can enjoy a healthy snack. See the recipe card for details on the recipe.
Step 1: Cut the avocados in half, remove the pit, and scoop the flesh into a medium-sized mixing bowl. Use a potato masher or fork to mash the avocado. Try not to over-mash so there are visible pieces of avocado.
Step 2: Add the lime juice, garlic, cilantro, red onions, jalapeño, scallions, tomatoes, and salt. Mix everything with a spoon until well combined. Taste and adjust seasoning as needed.
Step 3: Spread the tortillas out and add little spritz of oil spray on each tortilla. If you do not want to use oil, combine a little water with a little squeeze of lime juice (if desired) and brush on each tortilla. This will help the seasoning stick to the tortillas.
Step 4: Add the desired seasonings. Flip the tortillas and do the same thing to the other side. Stack the tortillas and cut them into strips or triangles.
Step 5: Place on a baking sheet and place in the oven for 10-11 minutes until golden. If using an air fryer, watch them closely! They burn fast. They will be done in a preheated air fryer at 375° F (190°C) in about 4 minutes.
Tips for The Best Guacamole and Chips
- I love to use Trader Joe's Chili Lime seasoning and salt for chips. Green Goddess seasoning from Trader Joe's is also delicious.
- To make healthy corn chips, buy corn tortillas from fresh ground corn. I love the tortillas from Trader Joe's.
- Check the color, texture, and aroma to know when an avocado is ready for guacamole. It should be dark green or black, slightly soft, have green flesh under the stem, and a sweet, nutty smell. Avoid overripe or unripe avocados.
- I recommend keeping your guacamole simple and not overloading it with too many ingredients. If your avocados are smaller than expected in proportion to the measured add-ins, use your judgment to adjust the quantities and maintain the right balance.
- Adjust the seasoning and ingredients to your liking as you make your guacamole. Start with some salt and lime juice, and add more as needed.
- Add any seasoning combo to your chips. I've even sprinkled them with cinnamon and sugar for a great sweet treat.
Serving Suggestions
Of course, guacamole and chips are a classic, simple snack combo that is easy on the taste buds, but if you want some suggestions, here they are:
- Make easy delicious vegan nachos with homemade tortilla chips and the best nut-free vegan cheese sauce. Then top with a generous serving of guacamole.
- Add a dollop of guacamole to your tacos or burritos for extra flavor and creaminess. Try it in Jackfruit Tacos or Roasted Cauliflower Tacos with Romesco Sauce.
- A dollop of guac on high protein tofu scramble is delicious.
- Serve air fryer fries or sweet potato fries with a dollop of guacamole on top for a delicious and nutritious snack.
- Top Vegan Taco Bowl a scoop of guacamole.
- For a hearty and satisfying meal, top a baked potato with guacamole and your favorite toppings like black beans, salsa, and vegan cheese.
Storage
Transfer the guacamole to an airtight container to prevent exposure to air, which causes browning. Press plastic wrap directly onto the surface of the guacamole to minimize contact with air, further slowing oxidation. Store the guacamole in the fridge for up to 2-3 days. Stir before serving, as some browning may occur on the surface, but the rest will remain fresh.
Storing Baked Corn Chips
Make sure the chips have cooled down fully before storing them, as storing them while warm can cause them to lose their crunch. Place the chips in an airtight container or resealable bag to keep them crispy. Store the chips at room temperature for up to 5-7 days. If they lose crispness, you can briefly re-bake or re-air fry them to bring the crunch back.
Recipe FAQs
Yes, an hour or two ahead of time is fine. However, to prevent browning, cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to remove any air pockets. With that said, it's always best to make guacamole before serving for the best presentation.
You can use a food processor, but be careful not to over-process the ingredients. You want to maintain a chunky texture, so pulse the ingredients until you reach your desired consistency. The best tool for guac is a potato masher or a fork.
More Delicious Mexican-Inspired Vegan Recipes
Have a minute? I'd love for you to dive into the comments and rate this guacomole and chips recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Easy Guacamole with Baked Corn Chips
Equipment
Ingredients
For the Guacamole
- 3 hass avocados
- 1 teaspoon minced garlic or 1 garlic clove
- ¼ cup cilantro substitute with parsley
- ¼ cup red onions diced finely (substitute with yellow onion)
- 1 Roma tomato deseeded and diced
- 1 jalapeño deseeded and diced finely
- 1-2 green onions mix of white and green parts
- ½-1 teaspoon salt
- juice of 1 lime
For the Chips
- corn tortillas
- oil spray or use water with a little lime juice for a no-oil chip
- seasoning lemon-lime seasoning or your favorite seasoning
- pinch salt
Instructions
For the Guacamole
- Scoop and Smash: Cut the avocados in half and remove the pit. Scoop the avocado flesh into a bowl and smash with a fork or potato masher. Do not over-mash for the best consistency.
- Mix: Add the garlic, lime juice, cilantro, red onion, tomatoes, jalapeño, scallions, and salt. Combine with a spoon until well-mixed.
- Adjust Flavor: Taste and adjust seasoning as needed. Serve in a bowl and garnish with extra cilantro, onions, or diced tomato, if desired.
For the Chips
- Preheat Oven: Preheat your oven to 400°F (200°C). If using an air fryer, preheat to 375°F (190°C)
- Prep the Tortillas: Spread the tortillas out on a cutting board. Spray the tortillas lightly with vegetable oil or brush a water and lime mixture on them. Sprinkle the desired seasoning and salt over the tortillas. Do the same on the other side.
- Cut: Stack the tortillas. Cut them into triangles or strips.
- Bake: Place the tortilla chips or strips on a baking sheet in a single layer. Bake for 10 minutes or until they are crispy and golden brown. If using an air fryer, bake for 3-4 minutes in a preheated chamber.
- Cool: Remove from the oven or air fryer and let the chips cool for a few minutes.
Anonymous says
Another great post. So easy and yummy!
Regi Pearce says
So glad you loved it.