Charred Lime Guacamole with Crispy Baked Tortilla Chips

⏱ 30 min · Serves 4

Chunky, generously limey guacamole made lively by charring the lime halves and spring onions for a smoky edge, scooped up with tortilla chips you bake yourself in 12 minutes. Better than any bag, and cheaper too.

Per serving: 455 kcal · 7.5g protein · 37.0g carbs · 33.0g fat

Ingredients

• 8 small corn tortillas
• 2 tbsp sunflower or light olive oil
• 1 tsp fine sea salt, plus extra to taste
• 1/2 tsp smoked paprika
• 3 ripe avocados
• 2 limes, halved
• 3 spring onions
• 1 green chilli (jalapeño or serrano), finely chopped
• 1 small tomato, deseeded and diced
• 20g fresh coriander, roughly chopped
• 1 small garlic clove, grated
• 1/4 tsp ground cumin
• Freshly ground black pepper

Method

1. Heat the oven to 200C fan / 220C / 425F. Stack the tortillas and cut each into 6 wedges.
2. Toss the wedges in a big bowl with the oil, 1 tsp salt and the smoked paprika until evenly coated.
3. Spread in a single layer over two baking trays and bake 10-14 minutes, swapping the trays halfway, until golden and crisp. They firm up more as they cool.
4. Meanwhile, heat a dry frying pan or griddle over high heat. Place the lime halves cut side down and the whole spring onions in the pan. Char 3-4 minutes, turning the onions, until blackened in patches. Remove and cool slightly.
5. Finely slice the charred spring onions. Halve the avocados, scoop the flesh into a bowl and mash roughly with a fork — keep it chunky.
6. Squeeze in the juice of the charred limes (about 3 tbsp), then fold in the spring onions, chilli, tomato, coriander, garlic and cumin.
7. Season well with salt and black pepper, taste and add more lime if it needs waking up.
8. Pile into a bowl, top with a little extra coriander and serve with the warm chips.