Crispy, salty tortilla chips paired with a fresh and creamy guacamole. A perfect appetizer or snack for any occasion.
Ingredients:
For the Tortilla Chips:
- 12 corn tortillas (6-inch)
- Vegetable oil (for frying)
- Salt (to taste)
For the Quick Guacamole:
- 2 ripe avocados
- 1/2 small red onion, finely chopped
- 1-2 jalapeños, seeded and finely chopped (adjust to your spice preference)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions:
Tortilla Chips:
- Cut the Tortillas: Cut each corn tortilla into six wedges. You can do this by cutting them in half, then each half into thirds.
- Heat the Oil: Pour about 1-2 inches of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tortilla wedge into it. If it sizzles immediately and floats to the top, the oil is ready.
- Fry the Chips: Carefully add a handful of tortilla wedges to the hot oil, making sure not to overcrowd the pan. Fry for 1-2 minutes per side, or until golden brown and crispy.
- Drain and Salt: Remove the fried chips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Immediately sprinkle with salt while they are still hot.
- Repeat: Repeat the frying process with the remaining tortilla wedges.
Quick Guacamole:
- Mash the Avocados: Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Mash the avocados with a fork or a potato masher, leaving some chunks for texture.
- Add the Ingredients: Add the chopped red onion, jalapeños, cilantro, and lime juice to the mashed avocados.
- Season: Season with salt and pepper to taste.
- Mix and Serve: Gently mix all the ingredients together. Taste and adjust the seasoning as needed.
- Serve Immediately: Serve the guacamole immediately with the crispy tortilla chips. To prevent browning, you can press plastic wrap directly onto the surface of the guacamole if you’re not serving it right away.
Tips and Variations:
- For spicier chips, add a pinch of cayenne pepper to the salt.
- You can bake the tortilla chips instead of frying them for a healthier option. Brush the tortilla wedges with olive oil, sprinkle with salt, and bake at 350°F (175°C) for 10-15 minutes, or until golden brown.
- For a different dip, try a simple salsa, or a cheese dip.
- Add a small amount of garlic, minced, to the guacamole.
- If you don’t have red onion, white or yellow onion will work.