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AI-generated photograph: A rough oval of bright green guacamole on a speckled stone plate, flecked with red tomato and coriander, warm golden corn chips fanned beside it

Home · Recipes · Guacamole with warm tortilla chips

Latin American · Soups and starters

Guacamole with warm tortilla chips

hand-mashed avocado · lime and green chilli · warm corn chips

AI-generated photograph

Ripe avocado mashed by hand with lime, red onion, green chilli and coriander, left chunky, with corn chips warmed in the oven. Fresh, creamy and made to share.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Most corn tortilla chips are made from maize only, but some contain wheat or are made where wheat is used, so check the packet if you need them gluten free.

Ingredients

  • Half a small red onion, very finely chopped
  • 1 green chilli, seeds scraped out, very finely chopped
  • 1 lime, juiced
  • Half a teaspoon salt
  • 3 ripe avocados
  • 1 ripe tomato, seeds scooped out, finely chopped
  • 15g fresh coriander, finely chopped
  • To serve: 150g corn tortilla chips (check the label if you need them gluten free)

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Let's cook

  1. Heat the oven to 200C (180C fan).
  2. Put the onion, chilli, lime juice and salt in a bowl and stir. Leave for 5 minutes: the lime and salt soften the sharp bite of the raw onion.
  3. Cut each avocado in half around the stone and twist the halves apart. Scoop out the stone with a spoon (safer than a knife), then scoop the flesh into the bowl.
  4. Mash with a fork, leaving some chunks for texture. Fold in the tomato and most of the coriander. Taste and add more salt or lime if needed.
  5. Spread the tortilla chips on a baking tray and warm them in the oven for 4 to 5 minutes, until they smell toasty. Watch them, as they burn quickly.
  6. Spoon the guacamole onto plates or into a bowl, scatter over the rest of the coriander and serve with the warm chips straight away.

Tips

  • A ripe avocado gives a little when you press gently near the stalk. Hard ones will ripen in 2 to 3 days in a fruit bowl.
  • Avocado turns brown in the air. If you need to wait, press cling film right onto the surface of the guacamole and keep it in the fridge for up to 2 hours.
  • For a restaurant look, shape the guacamole into an oval with two spoons and lay the chips beside it.

Swaps

  • For children: leave out the chilli.
  • Crunchy veg instead of chips: serve with sticks of cucumber, carrot and red pepper.
  • Smoky: add a pinch of smoked paprika or ground cumin to the onion mix.

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Our own recipe. The photograph is AI-generated.

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The Latin American meal plan