Ever since I learned how to make guacamole, it has been a staple in our house. If I’m making anything Mexican related, there will be guacamole. And why not? It’s so easy and freaking delicious. To kick things up a notch, I made my own chips to go with it this time. Again, super easy.
For the chips, I located some leftover small flour tortillas from last week’s tacos. I knew there was a reason I kept them. I cut them up into sixths and spread them out on a cookie sheet, then sprayed olive oil on them from my Misto. For seasoning, I sprinkled kosher salt all over them, then gave them a very light coating of cayenne pepper. They went into a 300 degree oven and I turned my attention to the dip.
For my guacamole, I usually use two ripe avocados (gives when squeezed, but not mushy), nice and yellow-green inside (not black/brown or any other color) that I pull out of the skins using this handy tool (use the red one for avocados) and then roughly mash with a couple of forks. This recipe is highly scalable based on your personal tastes and the particular flavor nuances of your ingredients, but I usually go with 4-5 cloves of garlic, minced (I use this garlic twist and LOVE IT – makes mincing garlic an absolute breeze), one jalapeno pepper, minced, about a teaspoon of salt and several good turns of fresh cracked black pepper. I mix everything together with the juice of one lime, then taste. I usually adjust the seasonings two or three times before it’s Goldie Locks juuuuust right.
The chips came out of the oven after 10 or 15 minutes. I didn’t time it, just pull them when they look very lightly browned; if you’re not sure, break one in half. If they are crunchy, they’re done. If they don’t break, leave them in longer. They turned out light and crunchy and just a little hot.
I plated up my guac and chips, then decided to top it all off with some of my lacto-fermented roasted tomato salsa. It was beautiful and had a taste worthy of a fiesta. Next time we have guests over for dinner I am SO making this.