Red Meat Allergy Friendly Gluten Free Chips and Guacamole

Total time30 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Gluten Free Chips and Guacamole

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Ingredients

4 servings

For the chips

6 corn tortillas (6-inch)
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz Guerrero White Corn Tortillas, 80 Count Guerrero White Corn Tortillas, 30 Count Organic Yellow Corn Tortillas
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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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