Friday, June 12, 2009

Guacamole with Baked Flour Tortilla Chips

What to do with leftover avocados? That was quite tough to decide. I finally decided on guacamole. Adapting recipes I found on the web, I added the ingredients to taste as I went along so there is no proper recipe.

Basically, I used 1 avocado, 1/2 small chopped red onion, 1/4 clove minced garlic, 1 chopped tomato, 1/2 lime, mayonnaise, a splash of olive oil and salt and pepper to taste. Just mixed them all in a bowl and chill for half hour for the flavours to come together.

For the chips, firstly I made the tortillas from my trusty recipe. Then I adapted a recipe from Kat Can Cook. The chips were great. I made plain tortilla chips and seasoned ones just for comparison and the seasoned ones won the day. Use the recipe as a base and increase and decrease the ingredients as you go along to suit your taste.


3-4 whole-wheat tortillas
1 tablespoon olive oil
Spice blend (see below) or chili powder


1) Preheat oven to 190C.
2) Use a pastry brush to lightly brush both sides of each of the tortillas with olive oil. Place them in a stack as you go. Cut the stack into wedges (a bread knife works best for this, cut gently). Arrange wedges in a single layer on cookie sheets. Sprinkle each wedge with a dash or two of the spice blend.
3) Bake for 8-12 minutes, switching the pans half way through baking time.


1 teaspoon chili powder
1/2 tablespoon paprika
1/2 tablespoon ground cumin
1/2 teaspoon fine sea salt (or table salt)

Combine all ingredients in a small jar, an empty spice jar would be ideal. Shake to combine.


  1. As I've never made whack-a-moley before and the consistency is already pastey, I just want to ask: is it all right to use really ripe avocados? Reason is that your "currently viable" fresh avocado typically costs RM4.99 at the supermarket and when the produce gets really ripe, some places bundle it in fours and sell the whole thing for RM6.99. Is it all right to use those kinda mushy avocados? Since, like I said, guacamole is already mashed up so does it make a big difference?

  2. I think the avocado is supposed to be mushy for this. I saw a comment once which mentioned that really ripe avocado is only good for guacamole so I guess so. So far, I've made smoothie and the frozen dessert with avocado and they both require really ripe avocados. I always get them on sale.