Megan-simple recipe: Guacamole + baked chips

Guest post by HiLLjO
#Recipes#megan-simple#snacks#vegetarian

Ever since the cooking challenge, people have been sending in recipes that are so easy, even a cooking newb like me can handle it. -Megan

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Guacamole:

  • 2 Medium-size Ripe Avocadoes
  • 1/2 red onion (yes, chopping onion AGAIN)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lime

Chips:

  • Tortillas (any kind)
  • Olive oil or Sunflower Oil
  • Salt (optional)

Set oven to 400 degrees F. Rip as many tortillas as you like into triangles and lightly brush/smear oil on pieces with fingers. Spread in one even layer on a baking sheet and cook for about 10 minutes, or until brown and crispy. If you like, salt them immediately after baking.

Carefully cut the avocado in half around the pit. Pull the halves open and set the pit aside. Repeat for the other avocado. With a tablespoon, scoop out the green fruit into a bowl, mash with a fork.

Chop up your red onion until you have the size chunks you prefer, add to the avocado with the salt and pepper. Next, roll the lime around on the counter under the weight of your palm, cut in half and squeeze the juice from one half into the avocado and mix the ingredients until a green, chunky paste emerges.

Eat with your chips and be amazed at its simple-deliciousness.

Guest Post By: HiLLjO

HiLLjO is the shortened version of my full name, Hillary Jo, that has followed me around for oh, decades now. I am a new wifey, furbaby momma, blogger, aspiring Offbeat Mama. My partner Shawn and I just moved into our first home in late August in Omaha, NE and we hope to bring some funk to the neighborhood. I am a designer and I love to crochet, make sock monkeys and cook.

Comments on Megan-simple recipe: Guacamole + baked chips

  2. mmm, you can also make Pita Chips in the exact same way as those tortilla chips.
    So if you can manage this recipe you’ve then got another one to try (I love pita chips with hummus)

  4. I learned through my adventures in Indian cooking that a blender makes cutting onions sooooo much easier. Pulse for coarsely chopped, puree for a paste. I do the same for my guac (which comes with tomatoes and thai chiles), saving the avocado for last .

    • Why has this never occurred to me!? THANK YOU. I am freakishly sensitive to onions. I once had to leave a restaurant because they were chopping onions in the back and my eyes were so swollen and red from crying that I looked like I just got dumped!

      I add fresh garlic to my guac. It gives it a little extra kick. I also use adobe instead of salt and pepper. yum. Now I want some!

  5. If you cut an onion in half and soak it in water for five minutes or so before chopping it doesn’t make your eyes sting at all. At least, it works for me.

  7. Eh, I usually skip the onion unless I can cook it up with some olive oil and garlic, get a little color going (raw onion is not my friend). But I’m all about taking the seeds out of a tomato, giving that a rough chop and mixing that into the guac with a few pinches of onion powder/ garlic powder. Cilantro, tiny drizz of olive oil, spoonful of sour cream if you want a smooth ‘n creamy style that you can spread on to sandwiches (YUM!)
    And bacon… don’t forget the bacon…

  8. We’ve had to put a stop to guacamole in the house for now because we were eating it all the time like avocado gluttons. However, when I make it I don’t put in any other vegetables. Just avocado, lime juice, garlic powder, onion powder, cumin, kosher salt, black pepper. One time I had a leftover shallot that I was concerned would go bad, so I chopped it up finely and added it in. It was a nice onion flavor without the shock of raw onion-really mild. Also, I add the lime juice at the very end, when everything else has been mixed and mashed because otherwise the lime is overpowering. I guess there are as many variations on guacamole as there are people that make it. This one sounds tasty 🙂

  9. Cutting onions is part of the cooking experience people. Plus, I’ve read that it’s good for the eyes, as it cleans and flushes them of debris that may have collected over the day.

    • While I agree, I’m also willing to accept that I’m holding a knife while crying/unable to see and it’s safer to find an alternative method.

    • Cutting onions is so much part of the cooking process that I have, on occasion, refused to cook dinner because I was so bloody sick and tired of chopping onions every time I wanted to eat.

      I mostly keep yellow onions in the refrigerator and don’t have a crying problem, but I don’t know if that’s the result of the onion, the technique, or my being a mutant.

      • It’s the fridge. I won’t chop onion unless it’s cold, because my eyes start stinging otherwise. I don’t care about the tears – it’s the stinging eyes on fire feeling that gets to me. But I realized that anytime I used cold onions, that problem went away.

        Now onions live in the fridge or someone else gets suckered into chopping instead!

  10. If you really hate chopping things, you can make excellent guacamole by mashing up an avocado and adding a few spoons full of salsa. The kind you get in tubs in the refrigerated section at the store works particularly well. I do this all the time when I feel lazy 🙂

  11. Psst: I made that quacamole yesterday!!! But I didn’t make the chips. Was STARVING so I ate it with some microwaved mini tacos. YUM!

  12. Weighing in on the onion debate – I NEVER cook with onions. My stomach went through a messy break up with them (and gluten) and they are no longer welcome around our place! I would sub in tomato, shaved and then chopped fennel and/or a little coriander (cilantro). Yummo with smoked salmon too! Mmmm…

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