Preparation time: 50 minutes
Servings: 6
Tired of potato chips? Spice things up with this tasty, easy-to-make guacamole and tortilla chips recipe!
INGREDIENTS
Guacamole:
- 3 avocados
- 1 lime
- ½ tsp salt
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ onion
- ½ jalapeño pepper
- 1 Tbsp chopped cilantro
- 2 Roma tomatoes
- 1 clove of garlic
Tortilla chips:
- 200g corn flour
- 4 cl peanut oil
- 15 cl warm water
- 1 tsp salt
- 1 tsp paprika
Tools:
- Potato masher or fork
- Pizza wheel or knife
- Cling film
- Baking paper
PREPARATION
Guacamole
Cut the avocados in half, pit and peel them. Collect the juice of the lime. Chop the onion finely. Remove the seeds of the jalapeño pepper and cut it in slices. Remove the seeds of the tomatoes, then dice them. Chop the garlic clove.
Put the flesh of the avocados in a bowl, then pour in the lime juice. Mix everything well, then drain and reserve the juice. Add the cumin, salt and cayenne pepper. Mash the avocados with a potato masher or a fork.
Add the onion, tomatoes, garlic, cilantro and jalapeño pepper. If you want, you can gradually add the reserved lime juice while stirring.
Cover the guacamole with cling film and let it sit at room temperature for about an hour.
Tortilla chips
Combine the corn flour, salt and oil in a bowl. Gradually incorporate the warm water, then knead until you get a ball of dough. Spread it thinly between 2 sheets of baking paper before refrigerating it for 30 minutes.
Preheat your oven to 200°C and cover your baking sheet with a sheet of baking paper.
With a knife or a pizza wheel, cut the dough into triangles and place them on the baking sheet. Sprinkle paprika over the triangles before placing them in the oven. Roast them for 10 minutes. Once they are done, let the tortilla chips cool on the baking sheet.
Arrange the tortilla chips in a dish and serve them with the guacamole.
¡Buen provecho! Enjoy your meal!
Suggestion
Are you in a hurry? Save time with these ready-to-use tortilla chips! Yum!