Homemade tortilla chips & guacamole

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INGREDIENTS

4 six-inch corn tortillas

2 ripe/soft avocados

oil spray

1 garlic clove

1 teaspoon ground cumin

1 tablespoon cilantro

1/2 lime

Salt and pepper to taste

DIRECTIONS

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  • Preheat your oven to 350 degrees F.

  • Stack the 4 tortillas, then cut that stack into 4 triangles.

  • Lay the tortilla triangles in a single layer onto a foil lined baking sheet. Lightly spray both sides with oil.

  • Bake the chips in the oven 11-13 minutes, or until they begin to slightly darken and become crispy.

  • While the chips bake, make the guacamole. Cut the avocados in half, then remove the seeds. Scoop the flesh into a medium sized bowl.

  • Mash the avocados with a fork, until mostly smooth with few chunks.

  • Slice the lime in half. Squeeze juice from half the lime into the mashed avocados.

  • Add cumin, then grate the garlic into the avocados. Chop the cilantro, add it to the avocados, then stir until well incorporated.

  • Season with a small pinch of salt and pepper, then enjoy with warm tortilla chips.

CHEF’S TIP:

Consider pairing with Fiddlehead Chef Chicken Tortilla Soup or pico de gallo!