Homemade Guacamole and Tortilla Chips


I went grocery shopping a couple of weeks ago and was looking at all the majestical plants and poking around in that area when I turned around and came face to face with the most inviting display of avocados I had ever seen in my life. These babies were practically begging me to take them home and show them a good time. Trust me when I say, a good time was had by all involved…

Shit got real…

Mind you that this is just a basic recipe, you can add whatever you want to your guac based on what you like… if you want heat, add some hot peppers. You don’t like cilantro… Who needs it… Not you! You like grapes… I hear people add these too! We are in Merica’ and we do what we want! (that last one was a joke, please don’t take it to heart)


1 Pkg Corn Tortillas (not flour);

Canola Oil

4 Avocados

3-4 limes; juiced

2 Tbsp Fresh Cilantro; minced

1/2 Red Onion; minced

Step 1

Stack your tortillas up like Legos and cut them into wedges like you would a pizza, set aside.

Step 2

Mince the onion and chop the cilantro.


Step 3

Cut your avocados in half and discard the pits. I find the easiest way to scoop and mash avocados is once you remove the pit, score a grid pattern with a knife like a hashtag “#” then scoop it out with a spoon and mash. Makes it a bit more manageable.

Step 4


Combine avocados, onion, cilantro, and lime juice mashing to your desired consistency.


Step 5

Heat oil in a large saucepan over medium heat. The oil is ready once you can drop a tortilla in and it sizzles but doesn’t smoke. Once you get that sizzle drop more tortillas in the oil working in batches. Fry 2-3 minutes each side until they start to turn a light gold in color. Also adjust heat accordingly, you don’t want them to cook too fast because they won’t crisp up in the center.

Step 6


Sprinkle with a pinch of kosher salt and enjoy!


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