2 ripe avocados, peeled, seeded and coarsely mashed
1 small white onion, finely diced
1 plum tomato, finely diced
1 jalapeno pepper, seeded (if desired) and finely chopped
3 tablespoons finely chopped fresh cilantro
1 garlic clove, grated
2 tablespoons fresh lime juice
1 teaspoon sea salt
Directions
Step 1
Preheat the oven to 375°F. Line two sheet trays with parchment paper or a silicone baking mat.
Step 2
To prepare the chips: cut each tortilla round into 8 triangular wedges and place them in a medium bowl. Drizzle with the oil and season with the salt and chili powder; toss until the tortillas are evenly coated.
Step 3
Arrange the tortilla triangles in an even layer on the trays.Bake for 10 to 12 minutes, rotating the tray halfway through the cooking time, until they are crispy and golden brown.
Step 4
While the chips are baking, prepare the guacamole: in a medium bowl stir together the mashed avocado, onion, tomato, jalapeno, cilantro, garlic, lime juice and salt. Taste and adjust the seasoning with more lime juice or salt as needed.
Step 5
Serve the chips warm or at room temperature with the guacamole dip on the side.
