Crunchy Corn Tortilla Chips with Guacamole

Ingredients

• Corn Tortilla2 medium (60 g)
• Avocado1/2 count (120 g)
• Tomato1/4 count (33 g)
• Onion4 ring (20 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For the tortilla chips, cut a corn tortilla into 6 or 8 pieces.

2. 2

   Step 2

   Toast with the oil in a pan, oven or air fryer for some minutes to make them crunchy.

3. 3

   Step 3

   If you use air fryer or oven, bake at 338°F (170°C) for 8-10 minutes.

4. 4

   Step 4

   Then make the guacamole: peel the avocado, cut into pieces and smash using a fork.

5. 5

   Step 5

   Chop the tomato and onion. You can add chopped cilantro.

6. 6

   Step 6

   Mix with the avocado and season with lemon juice, salt and pepper.

7. 7

   Step 7

   Serve the tortilla chips with guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crunchy Corn Tortilla Chips with Guacamole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.