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Guacamole and Chips

Photo: Quentin Bacon
Yield Makes 8 servings

Ingredients

  • 5 avocados, cut into 1/2-inch pieces
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 16-ounce bag tortilla chips

Nutrition Information

  • calories 427
  • caloriesfromfat 44 %
  • fat 21 g
  • satfat 3 g
  • cholesterol 0 mg
  • sodium 297 mg
  • carbohydrate 56 g
  • fiber 13 g
  • sugars 3 g
  • protein 7 g

How to Make It

  1. In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips.

    Tip: Plan ahead. You can prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.