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Guacamole with homemade tortilla chips

Recipe by:Chef/owner Christy Vega Fowler
Casa Vega Restaurant, Sherman Oaks


  • Guacamole
    3 avocados
    1/2 tsp. salt
    1/2 cup diced white onion
    1/2 cup diced tomatoes
    1 jalapeño, seeded and finely chopped
    Squeeze of lime juice
    Chopped cilantro, to taste
  • Tortilla chips
    Canola oil
    12 corn tortillas, cut into fourths


For guacamole: Peel, pit and mash avocado. Add salt and mash a little more. Add remaining ingredients and mix well.

For tortilla chips: Pour oil into a large frying pan to a depth of 1/2 inch. Heat oil to 350 to 375 degrees. In small batches, fry tortilla wedges until lightly golden. Remove with a slotted spoon and drain on paper towels.

Serves 2 to 4

Chef's tip: Chef Christy says that using a potato masher is a great way to mash ripe avocados to the perfect consistency for guacamole.

Califonia Bountiful