The BEST Guacamole Recipe EVER! (Plus homemade, oven-baked tortilla chips AND tips on how to prevent your guacamole from turning brown!)

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Whether scooped up with an army of tortilla chips or generously added to tacos, nachos, burritos, sandwiches (did I miss anything?), there’s no denying that guacamole is awesome.  And boy do I have the most amazing guacamole recipe everrrrr.

One and Only Guacamole

After many kitchen trials and errors, I came up with the perfect, fail-proof guacamole recipe.  If you can’t tell by now, I’m also a fan of spice, so the recipe I’m sharing does have a little kick to it, but for those of you that aren’t too fond of heat, you can omit the added spice.  I’m also sharing my recipe for homemade, oven-baked, corn tortilla chips.  So incredibly easy, and on the healthier side because they are baked in the oven instead of deep fried.  I honestly think these chips taste better than any store bought tortilla chips.  And I don’t feel as guilty eating them (which is important, right?)  🙂

Watch me prep, cook, and serve my all-time best guacamole recipe AND homemade tortilla chips here:

Difficulty: Easy
Cost: $
Time: 20 Minutes

2 Haas Avocados
1 Roma Tomato
1 Shallot
1 Lime
1/2 Jalapeno
Salt and Pepper (to taste)

Tortilla Chips:
Corn Tortillas (4 corn tortillas makes about 32 chips)
Olive Oil
Salt (preferably sea salt..just because I think the big salt crystals look fancier)

Homemade Corn Tortilla Chips:

  • Pre-heat the oven to 400 degrees
  • Lightly brush the corn tortillas with olive oil
  • Cut the tortillas into nice triangles
    • one corn tortilla should yield about 8 triangles
  • Place the tortilla slices onto a baking rack
    • highly recommend investing in a baking rack because this will allow the chips to evenly crisp up on each side without you having to flip them over halfway through cooking time
    • you can purchase the one I used here:
  • Sprinkle the chips with as much or as little sea salt you’d like


  • Cut the avocados in half and scoop out into a mason jar
    • This recipe will usually fit into a pint-size mason jar
      • The reason why I’m using a mason jar: airtight jar = guacamole that stays green!  I don’t know why it took me so long to figure that one out lol.
  • Dice up the roma tomato
  • Dice up half of the jalapeno
  • Cut up the shallot
  • Add all of the above ingredients into the mason jar
  • Slice the lime in half and squeeze the lime juice into the jar
    • The acidity from the lime juice will also help to keep the guacamole green
  • Add a sprinkle of salt and pepper to the mix

Homemade Corn Tortilla Chips:

  • Place the tortilla chips into your pre-heated oven
  • Bake the tortilla chips for about 10-12 minutes
    • they’ll be ready when they turn a nice, crispy, gold color


  • Mash all of the ingredients in the mason jar together


  • Chip+Dip+Eat

Oh man do I want some guacamole right now!!! Gah.


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