Guacamole with Baked Tortilla Chips

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F). Brush both sides of the tortillas lightly and evenly with the olive oil, stack them and cut each into 8 wedges.

2. 2

   Bake the chips

   Arrange the wedges in a single layer on baking trays, baking in batches if needed. Bake at 200°C (400°F) for 10 to 16 minutes, rotating trays halfway, until dry, crisp and lightly golden at the edges.

3. 3

   Season the chips

   While the chips are hot, sprinkle them evenly with ½ tsp salt, then leave them to cool for 5 minutes until crisp.

4. 4

   Soak the onion and chilli

   While the chips bake, mix the red onion and green chilli with 2 tbsp lime juice in a bowl. Leave at room temperature for 5 minutes, until the onion softens slightly.

5. 5

   Mash the avocados

   Halve and stone the avocados, then scoop the flesh into the bowl. Mash with a fork for about 1 minute, until mostly mashed with small pieces remaining.

6. 6

   Season the guacamole

   Fold in the tomato and coriander, then mix in ¼ tsp salt. Taste and add more salt in small pinches, up to another ¼ tsp, and lime juice up to 1 tbsp, until balanced.

7. 7

   Serve

   Serve the chips alongside the guacamole as soon as possible. If holding the guacamole, press film directly onto its surface and refrigerate for no more than 2 hours.

Tips

• Bake only as many wedges as fit in a single layer; use successive batches rather than allowing them to overlap.
• The chips continue to crisp as they cool, so use the dry, crisp texture and lightly golden edges as cues rather than relying on colour alone.
• Start with ¼ tsp salt in the guacamole, then adjust gradually to taste.

Swaps

• Use lemon juice instead of lime juice, though the flavour will be less traditional.
• Choose a mild green chilli for less heat or a hotter chilli for more.
• Use flat-leaf parsley instead of coriander for a different flavour.

Storing

Refrigerate leftover guacamole with film pressed directly onto its surface and use within 1 day. Cool leftover chips completely, then store airtight at room temperature for up to 2 days; refresh in a 180°C (350°F) oven until crisp.