Very Easy Guacamole & Fried Tortilla Chips
Ingredients
Very Easy Guacamole Recipe
- 2 avocados, peeled, rough chopped, reserve one avocado seed
- 1 small tomato, seeded, diced very small
- 3/4 small onion, peeled, diced very small
- 1/2 jalapeno pepper, remove ribs, reserve seeds, diced very small
- 1/2 to 3/4 lime, quartered
- 1/2 tsp salt, more to taste
Fried Tortilla Chips
- corn tortillas, cut in half then each half in thirds
- vegetable oil for frying
- seasoned salt, I used McCormick Season All - Seasoned Salt
Instructions
Guacamole
- Place the chopped avocado in a medium sized bowl or plastic container. Squeeze lime over the avocado. I used 3/4 of a lime this time. Depending on your taste and the ripeness of the avocado, I may use less.
- Using a fork, gently mix the avocado to even distribute the lime juice.. Then gently mash the avocados. Don't over mash as you want to leave chunks. Season with 1/2 tsp of salt. Taste and add more if needed.
- Mix in tomatoes, onion and jalapeno peppers gently.
- Taste and add a dash or more of salt if needed.
- Place in a plastic container with lid with the reserved avocado seed and refrigerate for at least 15 minutes.
- Serve with tortilla chips.
Fried Tortilla Chips
- Heat oil in frying pan for 5-8 minutes on medium.
- Place cut corn tortillas in pan in batches to cover oil in one layer. Fry on each side for about 60-90 seconds.
- Place on plate with paper towels and immediately sprinkle with seasoned salt.
- Repeat until finished.
Notes
Tips:
I cut up the tomatoes and onions really small. I don't really like raw onions but they are essential to guacamole and I dice them up really small about 1/4 inch pieces. But you can chop them whatever size you would like.
I cut up the tomatoes and onions really small. I don't really like raw onions but they are essential to guacamole and I dice them up really small about 1/4 inch pieces. But you can chop them whatever size you would like.
Guacamole usually isn't good the next day so it's best to not cut open the avocados and prepare the guacamole ahead of time, it needs to be done pretty close to when you're going to serve it. You can however, cut up the other ingredients a day ahead.
After the tortilla chips cool and if you have leftovers, you can store them for a couple of days in a zip plastic bag and enjoy them later. I like to eat them plain too.
I have made these tortilla chips many times before but I would use salt to season them. I just recently watched an episode of Private Chefs of Beverly Hills on the Food Network. One of the private chefs who was catering a dinner party for high school kids before a prom or homecoming dance and he made what he called crack chips. He fried up tortillas and instead of using salt, he used seasoned salt. I tried them and they definitely are addicting and the way to season fried tortilla chips.
When you make this recipe...
Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!