Ingredients
GUACAMOLE:
2 large or 3 medium avacados (just ripe, still fairly firm)
1/4 white onion, chopped into 1/8" dice
1 jalapeno pepper, finely diced (reserve seeds)
1/3 c. approx. chopped cilantro
1 clove garlic, finely diced or minced
Juice of half a lime
Salt and pepper to taste
BAKED TORTILLA CHIPS:
1 pkg. medium or large soft tortillas.
Preparation
GUACAMOLE:
Combine chopped onion, garlic, cilantro and jalapeno (reserve seeds) in glass, ceramic of clay bowl.
Slice avocado in half, twist apart. Use sharp knife to cut into seed and twist to remove.
Slice avocado while in skin, into a checkerboard pattern approx. 1/8 in. wide. Use spoon to scoop diced avocado into bowl. Add juice of 1/2 lime and salt and pepper.
Mix ingredients lightly, retaining texture of avocado chunks. Taste and add chopped Jalapeno seeds if it needs a little kick.
BAKED TORTILLA CHIPS:
Preheat oven to 350 degrees. Slice tortillas into bite-size triangle shapes and arrange on cookie sheets (without overlapping).
Place cookie sheets into preheated oven for 5-6 minutes, until chips start to turn a golden brown. (Note: It is necessary to watch the chips closely, as it takes only a couple minutes to go from slightly golden brown to burned).
Remove chips to bowl and enjoy.
