Baked Tortilla Chips with Guacamole

Baked Tortilla Chips with Guacamole

Crisp oven-baked chips paired with chunky, lime-bright guacamole for a satisfying snack.

Total 30 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Corn tortillas are cut into wedges, brushed lightly with oil, and baked until crisp and golden, offering a lighter alternative to fried chips. They're served alongside a chunky guacamole made from ripe avocados, lime juice, and fresh cilantro, ideal for gatherings, game day, or a simple afternoon snack.

Ingredients

  • 12 corn tortillas
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 3 ripe avocados, halved and pitted
  • 2 tablespoons lime juice
  • 1/4 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 small tomato, diced
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste

Method

  1. Preheat the oven to 400°F. Stack the tortillas and cut into 6 wedges each, then spread the wedges in a single layer across two baking sheets.

  2. Brush both sides of the tortilla wedges lightly with vegetable oil and sprinkle with 1/2 teaspoon salt.

  3. Bake the tortilla wedges for 12 to 15 minutes, flipping halfway through, until crisp and golden brown at the edges.

  4. Let the chips cool on the baking sheets for 5 minutes to crisp further.

  5. Scoop the avocado flesh into a medium bowl and mash with a fork to your preferred texture, leaving some chunks if desired.

  6. Stir in the lime juice, diced onion, cilantro, tomato, jalapeño, garlic, and salt until evenly combined.

  7. Taste the guacamole and adjust salt or lime juice as needed, then transfer to a serving bowl.

  8. Serve the warm tortilla chips alongside the guacamole immediately.

Related recipes

Rate this recipe

★ 3.3 (1)

Baked Tortilla Chips with Guacamole

Corn tortillas are cut into wedges, brushed lightly with oil, and baked until crisp and golden, offering a lighter alternative to fried chips. They're served alongside a chunky guacamole made from ripe avocados, lime juice, and fresh cilantro, ideal for gatherings, game day, or a simple afternoon snack.

30 min 4 servings 310 cal

Ingredients

  • 12 corn tortillas
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 3 ripe avocados, halved and pitted
  • 2 tablespoons lime juice
  • 1/4 cup white onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 small tomato, diced
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, or to taste

Method

  1. 1

    Preheat the oven to 400°F. Stack the tortillas and cut into 6 wedges each, then spread the wedges in a single layer across two baking sheets.

  2. 2

    Brush both sides of the tortilla wedges lightly with vegetable oil and sprinkle with 1/2 teaspoon salt.

  3. 3

    Bake the tortilla wedges for 12 to 15 minutes, flipping halfway through, until crisp and golden brown at the edges.

  4. 4

    Let the chips cool on the baking sheets for 5 minutes to crisp further.

  5. 5

    Scoop the avocado flesh into a medium bowl and mash with a fork to your preferred texture, leaving some chunks if desired.

  6. 6

    Stir in the lime juice, diced onion, cilantro, tomato, jalapeño, garlic, and salt until evenly combined.

  7. 7

    Taste the guacamole and adjust salt or lime juice as needed, then transfer to a serving bowl.

  8. 8

    Serve the warm tortilla chips alongside the guacamole immediately.