GUACAMOLE And Chips Recipe | Chipotle Copycat Recipe

avocados

🥗Healthier: avocado oil

💰Cheaper: frozen avocado

Frozen avocado can be more affordable and still provide a creamy texture.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is often cheaper and has a longer shelf life.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro can be a cost-effective substitute with a different flavor profile.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana pepper is milder and often less expensive.

Take large Hass avocados and remove the skin, scooping the flesh into a bowl with a spoon.

Mash the avocados using a fork until flat.

Add a dash of cumin to the mashed avocados.

Add sea salt to taste.

Squeeze in lemon juice (or lime if preferred).

Add a handful of chopped cilantro to the mixture.

Add a teaspoon or tablespoon of adobo sauce from chipotle peppers (optional).

Taste the mixture and adjust seasoning as needed, adding more lemon if desired.

Add chopped red onion last for a crunchy texture.

Transfer the guacamole to a bowl and refrigerate to chill.

Prepare corn tortillas by stacking and cutting them into quarters.

Heat oil in a pan for frying the tortilla chips.

Test the oil temperature with a piece of tortilla to see if it fries.

Fry the tortilla pieces in the hot oil for 2 to 5 minutes, keeping an eye on them as they cook quickly.

Once done, remove the chips and place them in a bowl to absorb excess oil.

Squeeze lemon juice over the chips and sprinkle with seasoned salt to taste.

Serve the chilled guacamole in the center of a plate surrounded by tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary