Guacamole with Corn Chips

Najah Fleming (left) and Hannah Gonzalez (right) sample the baked tortilla chips.

6 serving(s)


For the chips:

6 or 7 corn tortillas

Olive oil or vegetable oil spray


For the guacamole:

Two ripe avocados, halved and pitted

2 tablespoons fresh lemon juice, or to taste

1 large ripe plum tomato, seeded and chopped

1 tablespoon chopped onion (reserved from

chicken tortilla soup recipe)

Salt and pepper to taste

Pinch of red pepper flakes

Optional: Cilantro, if using, left over from chicken tortilla soup



1. Preheat oven to 350⁰ F and lightly oil or spray two baking sheets. Lightly brush or spray the corn tortillas with oil on one side and stack them on top of one another. Using a sharp knife, cut the corn tortillas into wedges. Place the wedges with the unoiled side down on the oiled baking sheets, taking care to avoid overlapping, and leaving enough space so the chips can get crispy. Sprinkle a pinch of salt evenly across all the chips.

2. Bake for 8 to 10 minutes, continuously checking and rotating in the oven, if needed, to ensure the chips aren’t getting too dark. (If you are using a convection oven, start checking after 5 minutes.) The chips are finished when the edges are crispy and slightly lifted from the tray.

3. Remove chips from the oven and let cool for 2 to 3 minutes, allowing them to become crisp. Test one to ensure that it’s crispy. If it’s still too chewy, put them back in the oven for an extra couple of minutes.

4. Meanwhile, scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely. With a fork, gently mix in the tomato, onion, salt, pepper, red pepper flakes, and cilantro, if using.


Per serving: 226 calories, 17 grams fat, no cholesterol, 45 milligrams sodium, 406 milligrams potassium, 20 grams carbohydrates, 6 grams dietary fiber, 3 grams sugar, 3 grams protein