Simple Guacamole & Baked Tortilla Chips

Tasty Tuesday – Simple Guacamole & Baked Tortilla Chips

Quick & Easy GuacamoleChips and guacamole. It’s the one snack that ALL my girls love to eat.

One of my favorite guacamole recipes is from Alton Brown, but I don’t always have the extra time to make it, so I discovered an easy and delicious way to make guacamole in a very short amount of time. It’s so easy, in fact, that my kids can make it on their own!

It takes less than 5 minutes to make and it’s just as tasty as the “real” stuff.

Super Simple Guacamole


Super Simple Guacamole Tasty Tuesday – Baked Tortilla Chips

  • Author: Kate Kelly - My Mommy Brain
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6
  • Category: Appetizer
  • Cuisine: Mexican


  • 2 ripe avocados, halved, seeded and cubed
  • Lime Juice, enough to coat the avocado
  • 2 tablespoons Taco Bell Fire Sauce
  • 1/4 cup of your favorite salsa (I like to use Herdez Salsa Verde, but any salsa will work)
  • Chopped tomatoes, to taste
  • Chopped jalapenos, to taste
  • Eight 10-inch tortillas (corn, flour, garden spinach herb, whatever kind you like best)
  • cooking spray
  • salt
  • Optional: *finely grated cheese, pepper, other seasonings to taste… it’s fun to experiment!


  1. Place the avocado and lime juice in a large bowl and toss to coat.
  2. Drain excess lime juice.
  3. Add the Fire sauce and salsa, stir.
  4. Using a fork or potato masher mash the avocado mixture to desired consistency. I like mine kind of chunky.
  5. Add chopped tomatoes and jalapenos.
  6. Flavors are better if you let the guacamole sit for a 30 minutes to an hour, but it can be eaten right away. (It never makes it to the hour mark in our house.)
  7. Preheat the oven to 350 degrees F.
  8. Cover both sides of the tortillas with the cooking spray.
  9. Stack the tortillas and cut them into strips or triangles using a sharp pizza cutter or knife. (If you are making these as a garnish for soup, cut the tortillas into thin strips, a few inches long.)
  10. Spread the strips in a single layer on two baking sheets and season.
  11. Bake until crispy and golden brown, about 12 to 15 minutes. Rotate the baking sheets after 6 minutes.
  12. *If you intend on using shredded cheese, add after cooking approximately 6 minutes so the cheese doesn’t burn.
  13. Enjoy!

What is your favorite snack?


Comments 3

  1. Pingback: Tasty Tuesday: Easy & Delicious Tortilla Soup

  2. Pingback: Recipe Redo - Chicken Enchiladas - The Produce Box

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