Keto Breakfast

Easy Guacamole Dip with Keto Tortilla Chips ????

Guacamole dip is a classic, creamy delight that’s a must-have at any gathering, and when paired with crispy keto tortilla chips, it’s a match made in heaven for those following a low-carb lifestyle. Whether you’re hosting a party or just treating yourself, this guacamole and keto chip combo is sure to be a crowd-pleaser.

Keto tortilla chips on a wooden board alongside a bowl of guacamole dip.

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Preparation and cooking overview

Preparing these keto tortilla chips with guacamole dip is a breeze! Combine ripe avocado, diced red onion, cilantro, lime juice, salt, and pepper for a smooth guacamole dip. For the tortilla chips, mix almond flour with melted mozzarella, roll out the dough thinly, slice into chip shapes, and bake until they achieve a golden crisp.

Chef’s note

Experiment with the shapes of your tortilla chips by cutting them into triangles or squares or using cookie cutters for unique designs. For a spicier guacamole, add diced jalapeños or a touch of cayenne pepper.

Searching for more keto dips and sauces? Browse our curated collection of sauce and dip recipes that perfectly complement a low-carb diet.

  • Prep Time: 20 minutes
  • Cooking Time: 8 minutes
  • Total Time: 28 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 3 Servings

???? Ingredients for this guacamole dip and keto tortilla chips recipe

To make this homemade guacamole dip with low-carb tortilla chips, you’ll need the following healthy ingredients:

For guacamole dip

  • 1 ripe avocado, peeled and pitted
  • ¼ cup red onion, finely diced
  • ¼ cup tomato, finely diced
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Sea salt and freshly cracked black pepper, to taste

For tortilla chips

  • 1 cup blanched almond flour
  • 2 cups shredded mozzarella cheese
All the ingredients required to make the guacamole dip with keto tortilla chips gathered and arranged on the table.

Ingredient substitutions

Looking to switch up some ingredients? Here are some keto-friendly options to consider.

  • Almond flour: If you prefer a different low-carb flour in your chips, experiment with coconut flour or a combination of almond and coconut flour.
  • Red onion: Substitute red onion with chives or green onions for a milder taste in your guacamole dip.
  • Lime juice: No limes? Use lemon juice to get that tangy kick.

Additional ingredients

Feel free to elevate the flavor of the recipe with these additional ingredients:

  • Minced garlic: Mix in minced garlic clove to the mashed avocado for more flavor.
  • Jalapeño pepper: For a touch of heat, incorporate finely chopped jalapeño into the guacamole.
  • Serrano pepper: Craving more spice? Add a finely chopped serrano pepper to intensify the heat level.
  • Italian seasoning: Before baking, lightly season the tortilla chips with Italian herbs for an aromatic twist.
  • Parmesan cheese: Garnish your chips with finely grated Parmesan for a savory finish.
A bowl of guacamole and crispy keto tortilla chips on a round wooden plate.

Cooking tools required

To make this guacamole with tortilla chips recipe, you’ll need the following tools:

  • Measuring spoons and cups
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Fork
  • Pizza-cutter
  • Cutting board

Tools substitute options

  • Pizza-cutter: Instead of a pizza-cutter, cut the tortilla chips with a knife.
Keto-friendly tortilla chips served on a wooden board beside two guacamole bowls.

How to make Guacamole Dip with keto tortilla chips: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather and measure the ingredients.
  2. Peel and remove the seed from the avocado.
  3. Dice the red onion, tomato, and fresh cilantro.
  4. Grate the mozzarella cheese into a bowl and microwave it for 45 seconds at 800W until melted.

Cooking instructions

Prepare the guacamole dip

  1. In a medium bowl, mash the ripe avocado until you achieve your desired level of creaminess.
  2. Add the diced red onion and chopped cilantro to the mashed avocados.
  3. Squeeze the juice of one lime into the mixture. Season the guacamole with sea salt and black pepper to taste, and mix all the ingredients until well combined.
  4. Then, gently fold the diced tomatoes into the mixture and transfer your homemade guacamole to a serving bowl.

Bake the keto tortilla chips

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the melted mozzarella cheese and blanched almond flour until you get a smooth dough consistency.
  3. Place the dough between two sheets of parchment paper and roll it out thinly.
  4. Use a pizza cutter or a knife to cut the dough into chip-sized triangles or your desired shape.
  5. Transfer the chips to the prepared baking sheet and bake for 8 minutes or until golden brown and crispy.

Chef’s pro tip

If the combination of melted mozzarella and almond flour isn’t coming together smoothly, microwave the mixture for an additional 25-30 seconds, then stir. Continue this process until the dough reaches the desired texture.

What to serve with guacamole dip and keto tortilla chips?

Keto guacamole dip and tortilla chips make a perfect pair. But if you’re searching for more appetizer ideas, check out these options:

  • Parmesan Crisps: These simple, crunchy crisps are ideal for dipping into guacamole.
  • Zucchini Chips: Whether baked or air-fried, zucchini chips offer a delightful crunch that pairs well with creamy guacamole.
Guacamole dip in a bowl with keto tortilla chips on a wooden plate.

How to make it healthier?

  • Opt for organic avocados, tomatoes, and red onions.

Time-saving tips

  • Buy pre-shredded mozzarella cheese instead of shredding it yourself.

What can I prepare ahead of time?

  • Dice all your veggies ahead of time and store them in separate containers.

Storage and reheating instructions

Storage instructions

The guacamole dip and keto tortilla chips are best enjoyed fresh for optimal taste and texture. But if you have leftovers, here’s how to store them:

  • Room temperature: Place the remaining chips in an airtight container at room temperature. They’ll remain crispy for a week.
  • Refrigerator: Place any leftover guacamole in an airtight container in the fridge. It’ll stay fresh for 1-2 days.

Best reheating practices

  • Oven: Turn the oven to 350°F (175°C). Put the chips on a tray and heat for 3-5 minutes to get them crispy again.
  • Stovetop: Use a pan on low. Warm the chips for 1-2 minutes, turning them once. They’ll be warm and ready to eat.

Recipe wrap-up and conclusion

This easy Guacamole Dip recipe with keto tortilla chips is great for people on the keto diet. It tastes so good you might want to make it for parties or holidays. If you make extra, you can keep it in the fridge for a snack later.

Lots of people love the classic guacamole and chips. But this keto version is special for those on a low-carb or keto diet. On the plus side, it’s super easy to make. So, grab some avocados, and let’s make a tasty snack!

Keto tortilla chips on a wooden board next to two bowls of guacamole.

In the mood for more munchies? We’ve got more delicious snack recipes for you to try out:

Frequently asked questions

Traditional tortilla chips made from corn or flour are not keto-friendly due to their high carbohydrate content. But you can easily make low-carb tortilla chips by simply using almond flour.

You can freeze guacamole dip, but it might not taste as good when you thaw it. The texture and flavor can change, and the dip may turn out not as yummy.

Yes, guacamole dip is keto-friendly. Since it’s made of avocado, it’s rich in healthy fats and low in carbohydrates, which makes it an excellent option for a keto diet.

Yes, you can make the tortilla chips ahead of time. Prepare and store them in an airtight container once they’ve cooled.

To keep guacamole green, put plastic wrap on top of the dip in a tight container. Also, add some more fresh lime juice. This prevents it from turning brown. Do this, and you’ll get the best guacamole dip every time. 

???? Recipe

Guacamole dip served in a bowl with crispy keto tortilla chips all on a round wooden plate.

Print

Guacamole Dip with Keto Tortilla Chips

This keto-friendly Guacamole Dip with almond flour tortilla chips combo is a game-changer for snack time!
Course Dip, Snack
Cuisine Mexican
Keyword appetizer, keto dip, snack
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 3
Calories 107kcal

Ingredients

For guacamole dip

  • 1 ripe avocado peeled and pitted
  • ¼ cup red onion finely diced
  • ¼ cup tomato finely diced
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Sea salt and freshly cracked black pepper to taste

For tortilla chips

  • 1 cup blanched almond flour
  • 2 cups shredded mozzarella cheese

Instructions

Prepare the guacamole dip

  • In a medium bowl, mash the ripe avocado until you achieve your desired level of creaminess.
  • Add the diced red onion and chopped cilantro to the mashed avocados.
  • Squeeze the juice of one lime into the mixture. Season the guacamole with sea salt and black pepper to taste, and mix all the ingredients until well combined.
  • Then, gently fold the diced tomatoes into the mixture and transfer your homemade guacamole to a serving bowl.

Bake the keto tortilla chips

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the melted mozzarella cheese and blanched almond flour until you get a smooth dough consistency.
  • Place the dough between two sheets of parchment paper and roll it out thinly.
  • Use a pizza cutter or a knife to cut the dough into chip-sized triangles or your desired shape.
  • Transfer the chips to the prepared baking sheet and bake for 8 minutes or until golden brown and crispy.

Video

Nutrition

Calories: 107kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 325mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.4mg

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