Tastes-Like-Fried Tortillas with Andy’s Guacamole

guacsqMakes a heaping 1 1/2 cups, serving 4 to 6

8 corn tortillas
1 1/2 tablespoons olive oil
Kosher salt

3 ripe Hass avocadoes, peeled, pitted, and coarsely smashed
3 scallions, thinly sliced
1/2 large tomato, cut into small dice
3 tablespoons chopped cilantro
1 1/2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon hot red pepper sauce
3/4 teaspoons salt

Adjust oven rack to upper- and lower-middle positions and heat oven to 400 degrees. Arrange tortillas in a single layer on 2 large cookie sheets. Brush both sides of each tortilla with oil and generously sprinkle with salt. Bake, switching pan positions at 8 minutes, until crisp and golden brown, about 12 minutes.

Mix avocado with remaining ingredients. Serve with whole tortilla chips, allowing everyone to break off and dip chips.

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  1. says

    This is flat out the best guacamole recipe ever. As a Texan, I’m slightly ashamed that the English dude has me beat. As his friend, I’m just grateful he’ll make it on request.

  2. Elizabeth Mattson says

    I am all over this. I am should be ashamed to say that I have been doing this for some time, only spraying my corn tortillas with olive oil Pam. (Every time I whip them up I force the concern over what I am actually doing to the back of my mind.) Why the real EVOO never popped into my mind is beyond me…
    THX Andy!

    • Pam says

      Hi Tanya,

      Good question. Tomato seeds don’t bother me–especially in this small quantity–so I wouldn’t bother.

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