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.
kitchenkungfu.net 
I agree. Guacamole is easy and oh so yummy. I’m not a fan of the mess though. About two years ago I was experimenting KKF-style and discovered the perfect technique:
Quarter several ripe avacados (we use 5 because everyone in the house LOVES guac) and put them into a gallon size storage bag.
To the gallon bag I add 3-4 tbsp homemade salsa, 1tsp minced garlic, 1 lime (squeezed), salt and cilantro to your preference.
Seal the gallon bag, removing as much air as possible. Then squeeze the bag gently over and over until the guac is the consistency you like. We like ours with just a few larger hunks of avacado left.
Take about five minutes – squeeze the contents out of the bag into a serving bowl and that’s it.
Bonus – – this is a nice stress reducing activity!!
Garlic twist looks cool! I’m putting that on my gadget wish list.