Super Simple Guacamole Tasty Tuesday – Baked Tortilla Chips

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  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!
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