Homemade chips and guacamole

Mass Appeal

Tinky Weisblat, from TinkyCooks.com, taught us how to make homemade “chips and guac.” 



  • 3 scallions (green onions), white and some green parts, chopped (I’ve also been known to use about 2 tablespoons of finely chopped red onion)
  • 1 large garlic clove, peeled and minced
  • 1 small jalapeño pepper (more if you like spicy foods!), with the stem and seeds removed, finely chopped
  • 1 small ripe tomato (optional-only use it if in season), cored and chunked
  • 5 sprigs fresh cilantro, roughly chopped
  • the juice of 2 limes
  • 3 small, ripe avocados
  • 1 teaspoon salt

Tortilla Chips:

  • flour or corn tortillas, cut into wedges
  • olive oil OR canola oil
  • sea salt for sprinkling

Cooking Directions:


  • In a 1-quart bowl, combine the scallions, garlic, pepper pieces, tomato (if desired), cilantro, and lime juice. 
  • At this point, you may leave the mixture for a few hours. About 15 minutes before you want to eat the guacamole, get out your avocados. Slice them in half lengthwise, stopping at the pits. 
  • Separate the avocado halves from the pits, and use a spoon or fork to scoop out the flesh of the avocado. (If there is brown flesh, don’t use it; aim for the light green stuff.) Put the flesh in the bowl with the onions, garlic, peppers, tomatoes, cilantro, and lime juice.
  • Mash the avocados into the mixture with a fork, adding the salt as you mash so that it is stirred in. You don’t have to mash them too much; a few chunks add to the flavor.

Tortilla Chips:

  • Basic tortilla chips are baked. Preheat the oven to 350 degrees. Gently rub each side of each tortilla wedge with a small amount of olive oil; then sprinkle one side with salt. Place the wedges on a cookie sheet, and bake for 7 to 8 minutes. Turn the wedges over, and bake for another 7 to 8 minutes, until they turn golden brown.
  • If you want to get fancy (and fattening), wrap the wedges in paper towels for at least 10 minutes. Preheat canola oil in a skillet until it reaches 350 degrees. Cook the tortilla wedges, a few at a time, until they turn brown. Place the cooked chips on paper towels to drain, and sprinkle them with salt.

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