Homemade Guacamole and Tortilla Chips
No better way to host a fiesta than with some homemade guacamole. Fresh homemade guacamole is even better served with homemade tortilla chips. With avocados, roma tomatoes, white onion, shredded cheese, and a splash of lime juice, your fiesta will be ready to go!
Ingredients
Homemade Guacamole Dip
- 5 avocadoes, ripe
- 1 roma tomato, diced
- 1/4 cup white onion, diced
- 1 lime, juiced
- 1/2 cup shredded mild cheese
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp cumin
- 1/4 tsp chili powder
- 1/2 tsp black pepper
Homemade Tortilla Chips
- 1 pack Thin tortillas the thinner the better
- salt for taste
Instructions
Homemade Guacamole Dip
- Wash, peel and de-core the avocados; set aside
- Wash and dice the roma tomato; dice the white onion and set aside 1/4 cup of it for the guacamole
- With either a fork or a chopper, puree the avocados to the consistency you want your guacamole. This is when the ripeness of the avocados is important. If they are not ripe, you will not have any guacamole. It will be a mess of dip with not very ripe avocados!
- Add the spices to the mashed avocadoes, lime juice squeezed from 1 lime, and the diced tomato, onion, and shredded cheese.
- Let the guacamole chilll in the refridgerator for at least 1 hour before serving.
Homemade Tortilla Chips
- Cut each tortilla into sixths and set aside
- Heat the vegetable oil to 320-330 degrees. Don't add the tortillas until the oil is heated to this temp.
- Carefully add the tortillas one at a time with a batch no more than 5-6 triangles at a time. Cook the tortilla triangles about 20-30 seconds per side. Once the are lightly brown, place on a paper towel lined cookie sheet to dry. Sprinkle them with salt.
