Fresh Guacamole with Oven-Baked Tortilla Chips

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat the oven to 200°C. Line two baking sheets with parchment paper.

2. Mark step 2 done
   2

   Cut the corn tortillas into small triangular wedges, about 6 to 8 wedges per corn tortillas.

3. Mark step 3 done
   3

   Arrange the corn tortillas wedges in a single layer on the prepared baking sheets. Brush them lightly with olive oil and sprinkle evenly with flaky sea salt.

4. Mark step 4 done
   4

   Bake for 12 min, flipping halfway through, until golden and crisp. Remove from the oven and let them cool completely on the baking sheets.

5. Mark step 5 done
   5

   Halve the large avocados, carefully remove the pits, and scoop the green flesh into a large mixing bowl.

6. Mark step 6 done
   6

   Mash the large avocados with a fork or potato masher until they reach your preferred texture, keeping it slightly chunky if desired.

7. Mark step 7 done
   7

   Stir in the diced red onion, minced jalapeño, chopped fresh cilantro, fresh lime juice, and salt until thoroughly combined. Taste and adjust seasoning if needed.

8. Mark step 8 done
   8

   Serve the guacamole immediately with the cooled baked corn tortillas chips. If storing leftovers, place the guacamole in a shallow container, press a layer of plastic wrap directly onto its surface to prevent browning, and refrigerate for up to 2 days.

Created with AI. Review the ingredients, quantities and steps before cooking.