Oven-Baked Nachos & Guacamole
Turn this into a full Mexican-style feast by serving it alongside my Chipotle Lime Chicken Tacos or my Chicken Enchilada Bake
Helpful Tips
Storage
Store leftover guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Keep in the fridge for up to 1 day. Baked nacho chips can be stored in an airtight container for 2–3 days.
.svg)
Substitutions
- Tortillas: Swap for wholemeal or gluten-free tortillas.
- Red onion: Replace with spring onion for a milder flavour.
- Tomatoes: Use cherry tomatoes if you want a sweeter guac or omit entirely for a smoother dip.
- Coriander: Add coriander or parsley
Serving Suggestions
- Add grilled chicken or black beans on the side for extra protein.
- Serve as part of a grazing board with salsa, corn ribs, or Greek yoghurt dip. Perfect for game day, BBQs, or as a quick pre-dinner snack.
Helpful Tips
Storage
Store leftover guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Keep in the fridge for up to 1 day. Baked nacho chips can be stored in an airtight container for 2–3 days.
Substitutions
- Tortillas: Swap for wholemeal or gluten-free tortillas.
- Red onion: Replace with spring onion for a milder flavour.
- Tomatoes: Use cherry tomatoes if you want a sweeter guac or omit entirely for a smoother dip.
- Coriander: Add coriander or parsley
Serving Suggestions
- Add grilled chicken or black beans on the side for extra protein.
- Serve as part of a grazing board with salsa, corn ribs, or Greek yoghurt dip. Perfect for game day, BBQs, or as a quick pre-dinner snack.
Ingredients
For the Oven-Baked Nachos:
- 6 large flour or corn tortillas
- 2 tbsp olive oil
For the Guacamole:
- 4 ripe avocados
- Juice of 1 lime
- 2 medium tomatoes, seeds removed and finely chopped
- 2 tbsp red onion, very finely chopped
- Salt and pepper, to taste
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Oven-Baked Nachos:
- Preheat your oven to 200°C (fan 180°C).
- Cut each tortilla into triangles and spread them out on a lined baking tray.
- Drizzle with olive oil and toss to coat evenly.
- Bake for 8–12 minutes, flipping halfway, until golden, crisp, and lightly puffed.
For the Guacamole:
- Scoop the avocado flesh into a bowl and mash to your preferred texture.
- Add the lime juice, tomatoes and red onion.
- Season generously with salt and pepper.
- Mix gently to keep some chunks for the best texture.
- Taste and adjust lime or salt as needed.
To serve:
Pile the warm baked nachos onto a platter and serve with the fresh guacamole on the side or spooned over the top.
Ingredients
For the Oven-Baked Nachos:
- 6 large flour or corn tortillas
- 2 tbsp olive oil
For the Guacamole:
- 4 ripe avocados
- Juice of 1 lime
- 2 medium tomatoes, seeds removed and finely chopped
- 2 tbsp red onion, very finely chopped
- Salt and pepper, to taste
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Oven-Baked Nachos:
- Preheat your oven to 200°C (fan 180°C).
- Cut each tortilla into triangles and spread them out on a lined baking tray.
- Drizzle with olive oil and toss to coat evenly.
- Bake for 8–12 minutes, flipping halfway, until golden, crisp, and lightly puffed.
For the Guacamole:
- Scoop the avocado flesh into a bowl and mash to your preferred texture.
- Add the lime juice, tomatoes and red onion.
- Season generously with salt and pepper.
- Mix gently to keep some chunks for the best texture.
- Taste and adjust lime or salt as needed.
To serve:
Pile the warm baked nachos onto a platter and serve with the fresh guacamole on the side or spooned over the top.
Watch How to Make It
See More Snacks
Join for Exclusive Resources
