A homemade version of one of my all-time favorite snacks – and soon to be yours, too
Avocados: they can basically be paired with anything. Incorporate them into desserts, appetizers, entrées, and you have yourself a tasty, creamy addition. So let me blow your mind a couple times as we discuss one of my favorite snacks: Guacamole with Homemade Tortilla Chips!
First things first. I’m going to debunk a misconception. Contrary to what many people believe, an avocado actually contains 0 mg of cholesterol. However, it does contain 15 grams of healthy fats, 2 grams of protein, and 9 grams of carbohydrates – 7 of which are fiber. Overall, avocados do not include any cholesterol or sodium, and are low in saturated fat. They even have double as much potassium as a banana! If you ask me, so far…so good.
You are probably inclined to call it a vegetable, but an avocado is actually a fruit. Yep, that’s not a typo – it’s a fruit. But that’s not all – it’s a berry. What!?
*Mind blown*
Avocados are fruits (and single-seeded berries) because they are the matured ovaries of a flower. I know, I know, it might sound gross, but this same definition can be applied to cucumbers, peppers, olives, and my favorite…pumpkins!
Let’s switch gears for a minute. I love making my own tortilla chips because they can be made with ANY flavor tortilla – spinach, tomato basil, habanero lime, or your good ol’ corn. Just sprinkle with salt when they’re fresh out of the oven, and you’re good to go!
This guacamole is soft, creamy, and has just enough spices and pepper to keep your mouth hot. In my opinion, I like salsa and guacamole on the mild side – just enough kick. I’m not a big fan of spicy foods. In addition to the spiciness, this guacamole can be adjusted to suit your palate. Add corn (grill it for extra flavor!), pine nuts, mango, kale, pomegranate…the possibilities are just about endless 🙂
This recipe acts so well as an appetizer for a backyard barbeque, dinner party, or as a snack for movie night. Don’t miss out! Give this classic Mexican appetizer a go 🙂
Guacamole and Homemade Tortilla Chips
Tortilla Chips (makes 48 chips):
- 2 spinach tortillas
- 2 tomato basil tortillas
- 2 corn tortillas ((or 6 of any tortilla of your choice!))
- salt
Guacamole:
- 5 ripe avocados
- 3-1/2 limes, juice
- 2 medium tomatoes, diced
- 1 medium white onion, diced
- 1 serrano chile, diced
- 1 bunch of cilantro
- 1/2 tsp of salt
- 1/2 tsp of ground black pepper
- 1/4 tsp of ground cumin
- 1/8 tsp of ground cayenne pepper
- Preheat oven to 350?F. Cut each tortilla into eighths. Place uncooked chips on baking sheet. Bake for 6 minutes on each side or until slightly golden brown. Sprinkle with salt while hot. Set aside.
- Mash avocados in a large bowl. Add lime juice, and mix well. Add diced tomatoes, onion, chile, and cilantro. Mix gently until everything is evenly coated in avocado.
- Add salt, pepper, cumin, and cayenne pepper. Mix well. Serve with chips immediately, or store guacamole, tightly covered in plastic wrap, in refrigerator for up to 5 days.
