Easy Guacamole Dip {with Baked Tortilla Chips}
This easy guacamole dip is a kid-approved appetizer served with crisp oven-baked homemade flour tortilla chips.
Servings 4 servings
Equipment
- pestle and mortar
- 9x13 baking sheet
- parchment paper
- small dog bone cookie cutter
Ingredients
- 2 ripe avocados
- 1-2 cloves garlic
- 1 juice of lime
- 8 flour tortillas
- olive oil spray
- 2 teaspoons pink Himalayan salt
- 2 teaspoons cracked black pepper
- diced tomatoes and red onions
Instructions
Easy Guacamole Dip
- Using a pestle and mortar, add two heads of garlic. Use the mortar to mash the garlic heads until they make a slight paste. Add pink Himalayan salt to the garlic to soften the garlic and bring out the flavor.1-2 cloves garlic
- Add the avocado halves to the garlic and mash using the mortar.2 ripe avocados
- Squeeze the juice of 1 lime, then stir everything together.1 juice of lime
Oven-baked Tortilla Chips
- Preheat the oven to 400 degrees.
- Stack 3 flour tortillas on top of each other.8 flour tortillas
- Press down with the dog bone cookie cutter, then place the chips onto a 9x13 baking sheet lined with parchment paper. Repeat until you have around 20 cut-out dog bones.
- Spray the tops of the tortillas with olive oil.olive oil spray
- Sprinkle with pink Himalayan salt and cracked pepper.2 teaspoons pink Himalayan salt, 2 teaspoons cracked black pepper
- Bake for 6-8 minutes. Enjoy!
- Serve with sides of diced tomatoes and red onions. Enjoy!diced tomatoes and red onions
Video
Notes
Tips for making this recipe:
- This dish can be made in a food processor to make it easier to mash the avocado and mix the ingredients.
- To store: Place in a bowl, cover with plastic wrap pushing it down directly on top of the guacamole to keep air out, should help with keeping it from browning too quickly.