Baked Chips with Guacamole

Summer / Fall / Spring / Appetizer / Coconut Oil / Cook / Dairy Free / Gluten Free / LouAna / Snack / Vegan /


Making chips at home is as simple as brushing them with a bit of oil (coconut, of course) and baking until deep golden brown. Here we serve with a creamy, taqueria-style guacamole.
Note: Gluten-Free if corn tortilla is used.


Prep time: 20 minutes
Bake time: 10 to 15 minutes
Total time: 35 minutes


Serves: 4


Corn Chips:
10 (6-inch) corn tortillas, each cut into 6 wedges
2 tablespoons LouAna® 100% Pure Coconut Oil, melted
Lime juice
Kosher salt

Creamy Guacamole:
1 ripe avocado, roughly chopped
1/8 white onion
1/2 cup chopped cilantro
2 tablespoons lime juice
1/2 teaspoon kosher salt


For the chips: Preheat oven to 400 degrees F. Assemble the chips on 1 to 2 baking sheets and brush one side lightly with melted coconut oil; sprinkle with lime juice and kosher salt. Bake for 10 to 15 minutes, or until golden brown and crisp. They will crisp more as they cool.

For the creamy guacamole: Place avocado, onion, cilantro, lime juice and kosher salt in a food processor and blend until smooth.

Serve together!


We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.


Baked Chips with Guacamole Recipe photo credit: LouAna