Snack Time: Homemade Chips and Guacamole

Hello all!
I have not posted in a while due to those pesky things called exams! While in this state, I baked and cooked up a storm to procrastinate and use up all the supplies in my kitchen! This is actually a recipe I tried during recruitment and on many other occasions when a delicious treat of chips and guacamole is needed! This is a great party dish, study group snack, or any time snack! The guacamole can last up to two days in the fridge! Guacamole is a great dip because it is full of heart healthy avocado as well as veggies such as tomatoes and onions! The tortilla chips are healthier than store bought chips and contain less salt! Plus they are super easy to make, taking only about 15 minutes.

Tortilla chips:
Take one packet of tortillas- I used whole wheat tortillas but either corn or whole wheat are optional
Pam cooking spray
Salt 2 tbsp
Cut up tortilla chips in triangles. Line on baking tray- spray both sides with Pam and then sprinkle salt over all of the chips. Bake at 350 for about 10 min or until crisp and slightly browned

Guacamole:
2 medium Hass avocados, peeled, pitted and diced
1/4 teaspoon minced garlic
1/4 teaspoon finely chopped jalapeño (optional- I personally do not use them)
1/4 cup chopped tomatoes
1 teaspoon finely chopped onion
Kosher salt
2 teaspoons fresh lime juice
2 teaspoons chopped cilantro

Coarsely mash avocados, garlic, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add the tomato, onion, and salt to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.

This is also great as part of a Mexican meal, and the guacamole is great on top of tacos, nachos, and fajitas!