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Perfect Kosher Guacamole with Crispy Baked Tortilla Chips

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Pareve

Fresh guacamole made with ripe avocados, lime, onion, jalapeño, garlic, cilantro and a little cumin, served with homemade baked tortilla chips.

Getting the Basics Right

Use avocados that give slightly when pressed. Mash them roughly, leaving some chunks, and mix in the lime juice right away to keep the color bright. Add salt gradually and taste as you go. For the chips, brush corn tortillas with olive oil, cut them into wedges, sprinkle with coarse salt and bake until crisp.

Kosher Notes

Guacamole and these chips are pareve, so they go with any meal, including tacos and burgers. Check cilantro carefully for insects.

Make-Ahead

Guacamole keeps for 2 hours with plastic wrap pressed directly onto the surface. Chips keep 3 days in an airtight container. Ripen hard avocados in a paper bag with a banana overnight.

Perfect Kosher Guacamole with Crispy Baked Tortilla Chips
Fresh, creamy guacamole paired with golden, crispy homemade tortilla chips that actually hold up to dipping.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Guacamole
  • 4 large ripe avocados should give slightly to pressure
  • 3 tablespoons fresh lime juice about 2 limes
  • 1/4 cup white onion finely diced
  • 1 medium jalapeño pepper seeded and minced
  • 2 cloves garlic minced
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon ground cumin optional
For the Baked Tortilla Chips
  • 8 corn tortillas 6-inch size works best
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse kosher salt

What I use for this recipe

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Method
 

Make the Tortilla Chips
  1. Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
  2. Brush both sides of each tortilla lightly with olive oil. Stack the tortillas and cut into 6 wedges using a sharp knife or pizza cutter.
  3. Arrange the wedges in a single layer on the prepared baking sheets. Sprinkle with coarse salt.
  4. Bake for 10-12 minutes, rotating the pans halfway through, until the chips are golden brown and crispy. Let cool on the baking sheets for 5 minutes.
Prepare the Guacamole
  1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
  2. Add the lime juice immediately and mash the avocados with a fork to your desired consistency. Leave it slightly chunky rather than completely smooth.
  3. Stir in the diced onion, minced jalapeño, garlic, and cilantro. Mix gently to combine.
  4. Season with kosher salt and cumin (if using). Taste and adjust seasoning as needed, adding more lime juice or salt to taste.
  5. Serve immediately with the warm tortilla chips, or press plastic wrap directly onto the surface of the guacamole to prevent browning if making ahead.

Notes

The guacamole can be made up to 2 hours ahead if covered properly. For the best flavor, let it come to room temperature before serving. If your avocados aren't quite ripe enough, place them in a paper bag with a banana overnight. The tortilla chips can be stored in an airtight container for up to 3 days, though they're best served fresh and warm.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 245mg 11%
Dietary Fiber 7g 25%
Total Sugars 2g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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