How to make rich and creamy guacamole just like Pioneer Woman makes with a side of crispy homemade corn tortilla chips. As a true avocado lover, I could snack on delicious guacamole all day long. Homemade chips are a definite must as well. You’ll never go back to bagged corn chips once you taste how great these corn chips are.
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Guacamole and homemade chips make a great mid-day snack or appetizer. Have them on hand when the kids get home from school or for your family movie or game night. You can make the chips ahead of time and store them in an airtight container until you want to serve them. You can make the guacamole a few hours in advance and store it in the fridge though it may turn slightly brown. Not to worry, it is still edible you just need to give it a stir with the green guacamole underneath.
I’ve been known to munch on these Irish Nachos with some guacamole instead of corn chips for a change of pace. They taste so good together. But guacamole is not limited to chips or potatoes, you can use it on sandwiches, burgers, wraps, and eggs. You name it and I am sure guacamole would taste great on it.
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Why You’ll Love This Recipe
- Everyone loves guacamole
- Easily customizable
- Great for parties
- Perfect for a midday snack
- 6 medium avocados, ripened until soft
- 1 lime, juiced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 Roma tomato, diced
- 1/3 cup diced purple onion
- ¼ cup chopped fresh cilantro
Corn Chips Ingredients
- 8 corn tortillas
- Vegetable oil for deep frying
How To Make Homemade Guacamole and Chips
Pioneer Woman Guacamole Step by Step Instructions
Cut the avocados in half and scoop them into a medium-sized mixing bowl. Use a fork or potato masher to mash the avocado until it’s to the consistency you like (very smooth or chunky).
Add the juice of 1 lime, garlic powder, and salt and stir well.
Add the diced tomato, diced purple onion, and chopped fresh cilantro to the bowl.
Mix together gently just until blended.
Taste the guacamole and add more salt and garlic powder if desired.
Serve with tortilla chips.
Tortilla Chips Instructions
Use a sharp knife to cut each tortilla into 8 wedges.
Heat a large, heavy pot over medium-high heat and add the oil to 2 inches in depth. Heat the oil to 350F.
Fry the tortilla wedges in small batches until lightly browned, flipping once during the frying.
Remove and drain on paper towels, then sprinkle with salt. Repeat the process until all of the tortilla wedges are fried.
Cool the chips slightly before serving.
- For really chunky guacamole add in diced bell peppers, red or green will both work.
- Add some chili flakes or sriracha for a spicy guacamole.
- To make a creamier guacamole mix in some sour cream.
Tips and Tricks
- I use garlic powder because that is how guacamole was made at the Mexican restaurant where I worked as a teenager and it’s how I like to make it now. But if preferred, it can be made with 2-3 cloves of fresh minced garlic instead of garlic powder.
- Lemon can be used instead of lime, but I feel like lime has the best flavor for guacamole.
- For a little color and more flavor, try lightly sprinkling the chips with smoked paprika.
- The chips keep well in zip-lock bags at room temperature for up to three days.
- Instead of deep frying, the tortillas can be brushed with the oil and baked at 350F until light golden brown, flipping once while baking.
- Buy the avocados a few days before you want to make the guacamole as they take several days to ripen. Once ripe, place them in the fridge so they don’t get overripe before you have had a chance to eat them.
Can you freeze guacamole?
Some say leftover guacamole can be frozen, but I’ve not had luck with this. It’s really food that needs to be eaten fresh in my opinion.
Is guacamole good for you?
Yes, guacamole is good for you. Avocados are loaded with healthy fats and fiber so go ahead and make some guacamole today.
How many calories are there in guacamole?
How many calories there are really depends on how you eat. If you eat 2 tablespoons of straight guacamole you may be consuming around 45 calories. However, it really depends on what you add to the guacamole. For example, if you added sour cream the calorie count would be higher.
How do you keep guacamole from turning brown?
How to stop guacamole from turning brown is a very good question! Some say to leave the pit in, some say to drizzle with lemon juice and some others say covering it in plastic wrap with the wrap sitting right on the guacamole will prevent it from turning brown. I haven’t had any luck with these suggestions so if you are successful and your leftover guacamole doesn’t turn brown, please let me know what you did.
Pioneer Woman Guacamole and Homemade Chips
- 6 avocados medium, ripened until soft
- 1 lime juiced
- ½ tsp garlic powder
- ½ tsp salt
- 1 Roma tomato
- ⅓ cup red onion diced
- ¼ cup fresh cilantro chopped
Homemade Tortilla Chips
- 8 corn tortillas
- vegetable oil for deep frying
- Cut the avocados in half and scoop them into a medium mixing bowl. Use a fork or potato masher to mash the avocado until it’s to the consistency you like (very smooth or chunky).
- Add the juice of 1 lime, garlic powder, and salt and stir well.
- Add the diced tomato, diced purple onion, and chopped fresh cilantro and mix just until blended.
- Taste the guacamole and add more salt and garlic powder if desired.
- Serve with tortilla chips.
Homemade Tortilla Chips
- Use a sharp knife to cut each tortilla into 8 wedges.
- Heat a large, heavy pot over medium-high heat and add the oil to 2 inches in depth. Heat the oil to 350F.
- Fry the tortilla wedges in small batches until lightly browned, flipping once during the frying. Remove and drain on paper towels, then sprinkle with salt. Repeat the process until all of the tortilla wedges are fried.
- Cool the chips slightly before serving.