I love chips and guacamole, even a little more than chips and salsa. While thanks to an excellent restaurant on the San Antonio Riverwalk, Boudros, I’ve nearly perfected my guacamole recipe, the chips part has eluded me.
I’ve tried flour tortillas and corn tortillas, but the ones that seem to work best and hold up to the heavy guacamole are the whole wheat ones.
Tortilla Chip Ingredients:
whole wheat tortillas, cut into 4 to 6 pie pieces (depending on how big you want your chips)
oil (we used vegetable)
Tortilla Chip Directions
Heat the oil. (We used a cast iron skillet.) Put the tortilla pieces in individually. Depending on how hot your oil is, you might need to flip after just 10 seconds. You’ll see the edges start to brown. Flip. Wait another 10 seconds and remove from heat. We drained on paper towels.
These held up very well to the heavy guacamole. They aren’t as tasty or thin as store-bought or restaurant made chips, but are still lovely. I’ll be sure to add the salt when the chips are still hot next time.
one or two diced avocados
roasted tomato (we used diced fresh when we can’t find roasted)
1 serrano pepper, minced
roughly chopped cilantro (to taste)
1 tbs fresh lime juice (bottled is fine if you don’t have fresh)
1 tbs fresh orange juice (bottled is fine if you don’t have fresh)
Mix all ingredients together in a bowl. Serve.
As I mentioned before this is my absolute all time favorite guacamole ever. If you want to up the spice level, add another serrano pepper. Delicious!