Making easy guacamole and homemade chips is so simple you'll wonder why you ever bothered with those store-bought tubs of disappointment and expensive bags.
Why you'll love guacamole and baked corn chips
- Creamy and Flavorful
- Simple Ingredients
- Healthy and Nutritious
- Quick to Make
- Great for Sharing
- Refreshing and Cooling
- Gluten-Free and Vegan
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.
Garlic - Adds a savory note to the guacamole.
Red onions - Feel free to use any onion you prefer. Finely dice the onion so it doesn't overpower each scoop of guac.
Scallions - They add a nice freshness and brightness to the dish. They are also known as green onions or spring onions at some stores.
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.
For the chips
- corn tortillas
- oil spray
Step-by-Step Instructions for Easy Guacamole
Step 1: Prepare all the ingredients by chopping the cilantro, onions, jalapeños, scallions, and tomatoes.
Step 2: Cut the avocados in half, remove the pit, and scoop the flesh into a medium-sized mixing bowl.
Step 3: Use a potato masher to mash the avocado. Try not to over-mash so there are visible pieces of avocado.
Step 4: 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.
If desired, serve in a bowl and garnish with extra onions, cilantro, or diced tomato.
Instructions for easy healthy corn tips
Step 1: Preheat the oven to 400°F (200°C) or preheat an air fryer to 375°F (190°C).
Step 2: Spread the tortillas out on a cutting board. Add a 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 3: Add the desired seasonings. I love to use Trader Joe's Chili Lime seasoning and salt for chips. Green Goddess seasoning from Trader Joe's is also delicious. Flip the tortillas and do the same thing to the other side.
Step 4: 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.
These keep remarkably well. They usually disappear off my counter within a few hours, but when I store them, I place them in a ziplock or air-tight container. They will last well for a couple of days.
Tips for Guacamole and Chips
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 suggest not overloading your guacamole with too many ingredients. Stick to a few basic ingredients, such as avocados, lime juice, salt, and garlic, to let the natural flavors shine.
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.
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:
- Loaded nachos: 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.
- Tacos and burritos: Add a dollop of guacamole to your tacos or burritos for extra flavor and creaminess.
- Tofu scramble: A dollop of guac on high protein tofu scramble is delicious.
- Veggie wraps: Spread a layer of guacamole on a whole-grain wrap and add your favorite veggies like sliced bell peppers, carrots, and cucumbers. Roll it up, and enjoy!
- Potatoes or sweet potato fries: Serve delicious air fryer fries or sweet potato fries with a dollop of guacamole on top for a delicious and nutritious snack.
- Veggie bowls: Top a bowl of cooked quinoa or brown rice with black beans, sautéed veggies like kale and mushrooms, and a scoop of guacamole.
- Baked potatoes: For a hearty and satisfying meal, top a baked potato with guacamole and your favorite toppings like black beans, salsa, and vegan cheese.
Yes, you can make guacamole an hour or two ahead of time. However, to prevent browning, add some lime to the top and cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to remove any air pockets. It's always best to make guacamole before serving for the best presentation.
Leftover guacamole should be stored in an airtight container in the refrigerator. To prevent browning, add some lime to the top and press plastic wrap directly onto the surface of the guacamole before sealing the container. It's best to consume leftover guacamole on the same day.
You can use a food processor to make guacamole, but be careful not to over-process the ingredients. You want to maintain a chunky texture for the guacamole, so pulse the ingredients until you reach your desired consistency. The best tool for guac is a potato masher or a fork.
Once the chips have cooled down completely, store them in an airtight container at room temperature. They should remain fresh and crispy for several days.
You can prepare the corn chips ahead of time and store them in an airtight container.
If you like making sauces and dressings at home as much as I do, I have a quick and easy method you can learn in How to Make Homemade Vegan Sauces.Print
For the Guacamole
- 3 hass avocados
- 1 teaspoon garlic (minced; or 1 garlic clove)
- 1 lime juice (juice from 1 lime)
- ¼ cup cilantro (optional; substitute with parsley)
- ¼ cup red onions (diced finely; substitute with yellow onion)
- 1-2 roma tomatoes (deseeded and diced)
- 1 jalapeño (deseeded and diced finely; )
- 1-2 scallions (white and green parts)
- ½-1 teaspoon salt
For the Chips
- corn tortillas
- oil spray (optional; or use water with a little lime juice for a no oil chip)
- seasoning (lemon-lime seasoning or your favorite seasoning)
- pinch salt
For the Guacamole
- 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.
- Add the garlic, lime juice, cilantro, red onion, tomatoes, jalapeño, scallions, , and salt. Combine with a spoon until well mixed.
- 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 your oven to 400°F (200°C). If using an air fryer, preheat to 375°F (190°C)
- Spread the tortillas out on a cutting board.
- Spray the tortilla lightly with vegetable oil or brush a water and lime mixture on the tortillas.
- Sprinkle desired seasoning and salt over the tortillas.
- Do the same on the other side.
- Stack the tortillas. Cut them into triangles or strips.
- 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 4 minutes in preheated chamber.
- Remove from the oven or air fryer and let the chips cool for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: condiment, dip
- Cuisine: Mexican-Inspired
- Calories: 169
- Sugar: 1
- Sodium: 202
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 11
- Fiber: 7
- Protein: 2
Keywords: dip, guac, vegan dip, chips, healthy