super simple guacamole & baked tortilla chips

Avocados and I go way back, y’all.

I can say with absolute certainty that I have been a total veggie lover since before I could walk. My mom always reinforced to me how much I love to snack on fresh veggies as soon as I was able to…whether it was beets, carrots, peas – you name it, I ate it. It’s fairly common in our family to find someone munching away on a bowl of greens, enjoying chopped veggies, or popping tomatoes off the vine {I do this often in the summer months!}.

If anything, my love affair for fresh produce has only further developed. I am a firm believer in the “try anything once” philosophy, because how are you really going to know if you don’t like something until you sink your teeth into it? I cannot recall the first time I ever tried avocados, but they are easily one of my favorite go-to’s, especially during the hot summer months. I have no qualms shelling out a few extra bucks for the good organic ones at my local grocery store. Packed full of healthy fats, vitamins and minerals, the avocado is the ideal snack. Give me a spoon and half an avocado, and I am one happy gal.

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The hardest problem I have with this beloved treat? Waiting for them to ripen! An avocado is going to be perfectly succulent when the flesh still feels firm overall, but will give ever so slightly around its navel. You can also help speed up the process slightly by putting them in a small brown paper bag with an apple. The natural gases emitted from the apple help the avocado to turn quicker – I’ve found this trick helpful in years past when preparing large quantities {we’re talking 15-20 avocados, no joke} for summer get-togethers.

Speaking of said gatherings, I found this the perfect opportunity to introduce to you my recipe for super simple guacamole. It is by no means fancy, frilly, laced with special ingredients. Just pure and simple; fresh avocados, their creamy and rich flavor heightened only by fresh citrus juice, garlic, and a sprinkling of sea salt and cracked pepper. And because we need the perfect vessel to accommodate this bite of heaven, we’re going to make some oven-baked tortilla chips to go along with them.

To me, this is summer eating at its best. Simple, fresh ingredients that come together as a meal in minutes…how much better does it get?

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Super Simple Guacamole & Baked Tortilla Chips

Ingredients – Guacamole:

3-4 ripe avocados

3 large cloves of garlic, minced

fresh lemon juice, to taste

fresh lime juice, to taste

salt and pepper

To Prepare:

Begin by seeding the avocados. The best way I’ve found to do this is to carefully cut around the sides of the avocado from top to bottom. Give the sides a gentle twist, and the two halves should split neatly apart. To remove the pit, carefully hit the center of the pit with the blade of your knife, rotate it to loosen, and pull it out. Scoop the flesh of the avocado out with a spoon and place into a mixing bowl.

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Add in the minced garlic {make sure it’s fresh!}, lemon juice, lime juice, salt and pepper. I like to use a large spoon for combining the ingredients together – give it a few good mashes with the backside of the spoon, making sure to leave lots of good-sized chunks.

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Once all combined, place into the center of the bowl the avocado pits. Not only do they make it look fun and festive, but they will help the guacamole from turning brown. Cover with plastic wrap and refrigerate until serving.

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Ingredients – Baked Tortilla Chips:

1 package of your favorite tortillas {I prefer a corn-based}

cooking spray

salt and pepper, to taste

optional extras: fresh lime juice, cumin, adobo seasoning

To Prepare:

Preheat the oven to 425 degrees.

Cut the desired amount of tortillas into quarters, and set aside.

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Line two baking sheets with aluminum foil and give a good coating with cooking spray. Begin placing the quartered tortillas onto the sheet, making sure to not overlap any corners {if the sheet is too crowded, the chips will not get as crispy}. Spray the top sides with cooking spray, and sprinkle generously with cracked pepper and sea salt. You can also add any of the optional spices here, should you choose to!

Turn the tortillas over {so the seasoned side is facing down} and repeat the seasoning process – a gentle spritz, then sprinkle with the desired seasonings.

Place into the oven and cook for 8 minutes, then remove the pans and turn over each of the chips. Place back in the oven and cook for another 5-7…I find that the second side cooks much quicker.

Remove from the oven and place onto a cooling sheet. I find that the chips are best prepared several hours in advance; this allows them to firm up nicely and really develop the flavors. They will be golden brown and crispy right out of the oven, but I think letting them sit helps them dry out slightly more. 

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Serve with heaping bowls of guacamole and a cold, refreshing Mexican beer!

 

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3 thoughts on “super simple guacamole & baked tortilla chips

  1. Pingback: colorful corn & bean salad | kitchen konfidential

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