Big Game Guacamole Chips (Printable)

A vibrant guacamole paired with crispy homemade chips, perfect for game day or anytime snacking.

# 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, seeded and minced
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh cilantro, chopped
07 - 1 lime, juiced
08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

→ For the Homemade Chips

10 - 12 small corn tortillas
11 - 2 tablespoons olive oil or vegetable oil
12 - 1/2 teaspoon sea salt

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Stack the corn tortillas and cut them into sixths to create chip-sized wedges.
03 - Arrange the tortilla wedges in a single layer on two large baking sheets. Brush both sides lightly with oil and sprinkle with sea salt.
04 - Bake for 10-15 minutes, flipping halfway, until golden brown and crisp. Let cool on a rack.
05 - Halve, pit, and scoop out the avocados into a medium bowl. Mash gently with a fork, leaving some texture.
06 - Add the red onion, tomato, jalapeño, garlic, cilantro, lime juice, salt, and pepper. Stir to combine. Taste and adjust seasoning if needed.
07 - Transfer the guacamole to a serving bowl. Serve immediately with the homemade chips.

# Expert Advice:

01 -
  • Homemade chips transform this from snack food into something people genuinely get excited about
  • The balance of creamy avocado against crispy warm chips creates that perfect contrast everyone craves
02 -
  • The chips keep coming out of the oven crispy but turn soggy if you stack them while still hot
  • Leaving the avocado pit in the guacamole is a myth, it does absolutely nothing to prevent browning
03 -
  • Press plastic wrap directly against the surface of leftover guacamole to minimize browning
  • The lime juice not only adds flavor but helps slow oxidation, so do not be shy with it

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