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Guacamole And Baked Tortilla Chips


Makes enough for me and only me

Recipe Credit: Pamela Salzman

Rezept für 1 Portionen


4 avocados ripe, peeled, pitted and placed in a medium bowl
1 juice from half a lime or lemon (I prefer lime, but many swear by lemon)
2 tbsp red onion minced, or white onion or shallot
½ tomato diced (leave it out if it’s not in season)
¼ cup cilantro chopped
½ jalapeno pepper seeded and minced or hot sauce to taste
sea salt to taste (don’t skimp, guacamole needs quite a bit)

Sprinkle the avocado with the lime juice and mash together in the bowl.

In a separate bowl, mix the onion, tomato, cilantro and hot sauce. Stir into the avocado mixture and season to taste with salt.

Transfer to a serving bowl and serve or refrigerate, tightly covered for a few hours.


Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Transfer to a paper towel-lined plate and cool.


Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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