Vegan Guacamole with Homemade Tortilla Chips
Zesty guacamole loaded with fresh ingredients, served with perfectly crisp, homemade tortilla chips that scream “don’t you dare double dip.”
Ingredients
For the Guacamole:
- 3 ripe avocados
- 1 small red onion finely chopped
- 1 medium tomato diced
- 1 garlic clove minced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 diced jalapeño if you're feeling feisty
For the Tortilla Chips:
- 6 small corn tortillas
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 375°F so your tortilla chips get the glow-up they deserve.
- Slice tortillas into triangle-shaped destiny—cut each into 6 pieces.
- Lightly brush each chip with olive oil, because dry snacks are a crime.
- Lay them on a baking sheet and sprinkle with salt like you mean it.
- Bake for 10 minutes or until golden, flipping halfway for that evenly toasted flex.
- While chips bake, halve avocados and scoop them into a bowl like a pro.
- Mash avocados with a fork—chunky, not baby food, unless you’re five.
- Stir in chopped onion, tomato, garlic, cilantro, lime juice, salt, and pepper.
- Mix until it looks like something you'd proudly serve without apology.
- Taste and adjust salt or lime if your soul demands more.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin C: 26%
- Vitamin K: 20%
- Folate: 22%
- Potassium: 14%
- Magnesium: 10%
Flavor Tips (Optional but Emotionally Rewarding)
- Add cumin or smoked paprika for a subtle smoky backstory.
- Chill guac for 10 minutes if you want the flavors to mingle like extroverts.
- Use day-old tortillas for ultra-crispy chips—thank your past self later.
- If you’re feeling extra, serve with a splash of hot sauce on top.