Recipe Details
"Indulge in the perfect balance of creamy Hass avocados, zesty lime, and crisp garden vegetables. Paired with warm, hand-fried tortilla chips finished with flaky sea salt, this duo is the quintessential appetizer for any gathering."
Ingredients
| Qty | Item |
|---|---|
| 3 large | Ripe Hass Avocados |
| 0.5 cup | White Onion, finely diced |
| 0.25 cup | Fresh Cilantro, chopped |
| 1 whole | Jalapeño, minced |
| 2 tbsp | Lime Juice |
| 1 medium | Roma Tomato, seeded and diced |
| 12 small | Corn Tortillas |
| 2 cups | Vegetable Oil for frying |
| 1 tsp | Sea Salt |
How to Make Fresh Guacamole And Chips
Prepare the chips: Cut each corn tortilla into 6 even wedges. Heat 1 inch of vegetable oil in a heavy skillet to 350°F (175°C).
Fry the tortilla wedges in small batches for 2-3 minutes or until golden brown and crisp. Drain on a paper-towel-lined plate and sprinkle immediately with sea salt.
Prepare the guacamole: Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
Mash the avocado with a fork or potato masher until you reach your desired consistency (chunky or smooth).
Gently fold in the diced onion, tomato, jalapeño, and cilantro.
Stir in the lime juice and salt. Taste and adjust seasoning if necessary.
Serve the fresh guacamole in a bowl immediately alongside the warm homemade chips.
Tips for Best Results
-
·
To keep guacamole from browning, place plastic wrap directly on the surface of the dip to eliminate air contact.
-
·
Use a Molcajete (stone mortar and pestle) for an authentic texture and to release the aromatic oils of the onion and cilantro.
-
·
Ensure your oil is hot enough before frying chips; if the oil is too cool, the chips will absorb too much fat and become greasy.
-
·
For a smoky flavor, char the jalapeño over a gas flame before mincing.
Frequently Asked Questions
How do I choose the best avocados?
Can I bake the chips instead of frying?
How long does fresh guacamole last?
Is this recipe gluten-free?
Video Tutorials
What to Cook Next
Next Recipe
Enchiladas Verdes
Experience the vibrant and tangy flavors of Mexico with these classic Enchiladas Verdes. Shredded chicken is tucked into lightly fried corn tortillas, blanketed in a zesty roasted tomatillo salsa, and topped with gooey melted cheese for the ultimate comfort meal.
Similar Recipes to Try
Spinach and Ricotta Stuffed Shells
55 min
Crispy Beer-Battered Fish Tacos with Slaw
45 min
Classic Hummus Plate
35 min
Vanilla Bean Creme Brulee
55 min
Creamy Sun-Dried Tomato Chicken Pasta
40 min
Bibimbap with Seasoned Vegetables and Gochujang
50 min
Fresh Tomato Gazpacho
20 min
Slow-Cooker Beef Pot Roast with Root Vegetables
500 min
Cheese Quesadillas
25 min
Sweet Potato and Black Bean Enchiladas with Corn Tortillas
55 minComments
(0)Sign in to leave a comment.
You Might Like
Ad Space Available
Be the first to leave a comment.