Recipes

A Savory Little Recipe: Guacamole & Homemade Tortilla Chips

I’m always on the lookout for ways to make homemade versions of my favorite snacks. I’ve been making my own guacamole for ages, but this time around I also tackled making homemade tortilla chips… BEST. DECISION. EVER!

They were seriously so easy and delicious. I don’t think I’ll ever be able to go back to tortilla chips out of the bag again.

Now, queue the ingredients!

INGREDIENTS
Guacamole

2 ripe avocados, peeled and seeded
1 lime, juiced
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
2 cloves garlic, minced
1 jalapeno pepped, seeded and chopped
1/2 large onion, chopped
2 Roma tomatoes, diced
1 TBS fresh cilantro, chopped

Tortilla Chips

1 cup masa harina
1/2 tsp salt
3/4 cup hot water
1 cup of canola or corn oil

DIRECTIONS

Toss the avocado and lime juice in a large bowl.
Add salt, cayenne, and cumin and mash together until smooth.
Stir in garlic, jalapeno, onions, tomatoes, and cilantro.
Allow the guacamole to sit at room temperature while you get started on your tortilla chips.
Mix the masa harina and salt in a bowl. Add hot water, a little at a time, and mix until a dough forms that’s smooth and neither stcky not crumbly
Form the dough into a ball and let it sit for atleast 30 minutes.
Divide the dough into 8 sections and roll into balls.
Place each ball between two pieces or parchment paper or plastic and flatten each ball into a thin 1/8 inch thick circle.
Preheat oil in a large skillet.
Carefully peel off the paper or plastic, and drop each circle into the hot oil.
Cook each side for 1 minute until the tortillas start to puff.
Remove from oil and drain on paper towels to remove excess oil
Cut each cooked tortilla into 4 segments and brush each side very lightly with oil.
Spread out the triangles on a baking sheet in a single layer, sprinkle with salt, and bake for 10 minutes at 400 degrees until crispy and golden.
Allow chips to cool, and serve with guacamole.