Craving those restaurant style tortilla chips and made-at-your-table guacamole, but without making the trek to the restaurant? This recipe is a simple way to elevate a classic snack that could otherwise be made with GMO grains and veggies. Plus warm chips with a hint of spice and lime are sooo much better than that stale bag in the back of the cabinet. Although highly unlikely, if you do have leftover guacamole it’s great on toast for your morning huevos rancheros. Best way to avoid the inevitable brown of the avocado is to squeeze more lime over the leftovers, then cover with plastic wrap pressing it against the guacamole so it is not exposed to air over night. Make sure you eat within 24 hours, as homemade guac’s shelf life is fleeting. Look for non-GMO brown rice tortillas in the refrigerated area where the Gluten Free items are typically kept.
Prep Time: 20 min
Bake time: 10 min
For the Chips:
- 3 large gluten-free brown rice tortillas
- 2 Tablespoon unrefined, virgin coconut oil, warmed to liquid
- Zest and juice from 1 lime (about 2 tsp)
- 1/4 teaspoon chili powder
- 1/4 teaspoon fine-ground sea salt
- 4 ripe avocados, mashed
- Juice of two limes
- 3 garlic cloves, minced
- 4 green onions, thinly sliced
- ½ red onion, chopped
- 1 teaspoon cumin, ground
- 1 jalapeño, diced
- Salt and pepper to taste
Pre-heat oven to 350°F and prepare lime zest. Cut tortillas into 6 triangles. In a bowl, mix the coconut oil, lime juice and zest, chili powder and salt. Then in batches, toss the tortillas in the mixture until they are lightly coated on both sides. Place them on parchment lined baking sheets, you will need 2 or to bake them in 2 batches. Bake for 8-10 minutes watching carefully as they can burn easily. Let them cool before eating.
While chips are baking prepare the guacamole. Mash the avocado by hand or with a food processor just until it is no longer lumpy. Then stir in the lime juice and add the garlic, onions, and jalapeño. A pinch of salt and pepper may be needed.
Serve immediately with chips as homemade guacamole will naturally brown over time.
Recipes and inspiration courtesy of livingnongmo.org, where you can find many other non-GMO recipes.