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Tastes-Like-Fried Tortillas with Andy’s Guacamole

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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.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

11 Comments

  3. Amber 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.

    Reply

  4. 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!

    Reply

    • Pam says

      Hi Tanya,

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

      Reply

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