Meet the MYO Tortilla Chip.
Not only is it not as hard as it sounds, but it’s Lynsie’s first ever MYO recipe. She made these at age 15.
They are delicious, quick to make (start to finish 10 minutes) and will WOW anyone who tries them. Why? Because they aren’t your average tortilla chip.
First, we use flour tortillas (Trader Joe’s Habanero Lime Tortillas are our favorites), not corn tortillas, which when fried create a flaky texture, almost like a Mexican pastry.
Next, we’ll run through how to make killer Guacamole that will surprise even the biggest Cinco de Guac connoisseur.
Enjoy and let us know how these turn out!
Happy Cinco de Mayo!
MYO Tortilla Chips
Yield approximately 60 chips
The first thing I learned to make, once I started I will honestly admit I had a hard time stopping! These fly off the plate almost as fast as you can make them, and if you want to really impress guests for your Cinco de Mayo shindig...go with these! They are inexpensive, require very little culinary experience and are super quick to make!
1 bag flour tortillas (at least 8 large in a pack)
1 bottle peanut oil (or any flavorless cooking oil)
maldon salt (or other coarse salt)
- Heat about 1 inch of oil in a large 9 or 10 inch skillet over medium heat until shimmering.
- While oil is heating, stack tortillas on a cutting board and slice into wedges (8ths). (Watch our video! -- below)
- When oil is ready, add 8 tortilla wedges with the tips pointed in toward the center. Look for tiny bubbles around the outer edges of the tortillas.
- After a few minutes, the tortilla will become crisp on the side facing the oil. Use a fork to flip carefully to cook the other side.
- Remove browned and crisp tortilla chips onto a paper towel-lined plate, sprinkle with salt and serve with our famous guacamole, below -->
Yield 3 cups
Guacamole is guacamole is guacamole...right? Well check out this recipe to see how we've kept the same features + added a bit more je ne sais quoi!
4 avocados, ripe and peeled/pitted (see Notes for tips to rapidly ripen an avocado in a day)
2 limes, juiced
1/3rd cup red onion, diced
1 Tbsp adobo sauce (strained from a can of chipotles in adobo sauce)
1 cup cherry tomatoes, quartered
1/2 tsp each Trader Joe's Chile Lime seasoning, Onion Salt seasoning, chunky salt, garlic powder
- Add all ingredients to a bowl and carefully smash avocado, leaving half smashed and the rest cubed (watch video below and use a spoon to do this).
- Serve with homemade tortilla chips, sliced cucumbers and quesadillas for an awesome lunch/dinner/snack.
Having trouble finding ripe avocados? I always buy mine a few days ahead of when I need them and store them in a paper bag, sealed. This speeds up the ripening process. Once ripe (semi-soft to the touch when squeezed) I transfer them to the fridge, because cold avocados = YUM!