Gluten Free Chips and Guacamole
Chips and guacamole should be one of the easiest snacks on the planet, yet store-bought bags and restaurant baskets can hide surprising gluten-containing additives or shared fryer oil. Making your own at home solves all of that. Corn tortillas brushed with olive oil and baked at 400°F come out shatteringly crisp — golden at the edges, sturdy enough to scoop, and completely free of any questionable ingredients. The guacamole is the real star, though: three ripe avocados mashed with fresh lime juice, diced jalapeño, red onion, and cilantro create something bright, creamy, and just a little spicy. A optional Roma tomato adds a juicy pop if you're feeling it. The whole spread comes together in under 20 minutes and serves four, making it just as at home on a weeknight snack board as it is at a party. Once you've had chips this fresh and crisp, the bagged stuff is going to feel like a serious downgrade.
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Learn more →Ingredients
4 servings
For the chips
- 6 corn tortillas (6-inch)
- 1 ½ tbsp olive oil
- ¼ tsp fine sea salt
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp fine sea salt, plus more to taste
- 1 jalapeño, seeds removed and finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 roma tomato, seeds removed and finely diced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Stack the corn tortillas and cut them into 6 wedges each, giving you 36 chips total.
- 2
Spread the tortilla wedges in a single layer across a large baking sheet. Brush both sides lightly with olive oil and sprinkle with the 1/4 tsp sea salt.
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