Homemade chips and guacamole

Mass Appeal

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

Ingredients:

Guacamole:

  • 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:

Guacamole:

  • 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.

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Contact Mass Appeal