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Hearty Guacamole with Oven-Baked Chips

  • Cooking time12 min
  • Prep time15 min
  • Portions 10
recipe image Trempette à l’avocat et croustilles cuites au four


  • 4 ripe avocados
  • 3 limes , juiced
  • 1 jalapeno pepper , seeded and very finely chopped
  • 1 1/4 cups fresh cilantro leaves , chopped (keep some for decoration)
  • 4 ripe tomatoes , 1 seeded, all diced
  • 2 cloves garlic , minced
  • 4 green onions , chopped
  • 1 red onion , very finely diced
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. Becel Olive Plus™ Oil Blend
  • 1 package spinach tortillas
  • 1/4 cup Becel® with Avocado Oil margarine , melted and cooled
  • 1 egg yolk , (mixed in the cooled and melted margarine)
  • Your favorite dried herbs and spices for sprinkling, such as parsley, salt, pepper, cayenne, paprika and sesame seeds

Nutrition facts

Total Fat23.00 g
Saturated Fat3.500 g
Trans Fat0.000 g
Polyunsaturated Fat3.500 g
Monounsaturated Fat12.000 g
Cholesterol20 mg
Sodium480 mg
Total Carbs29.00 g
Dietary Fiber7.0 g
Sugars4.00 g
Protein5.00 g
Vitamin D38.000 mcg
Calcium42 mg
Iron1.00 mg
Potassium605.000 mg
Omega-30.50 g
Omega-63.00 g


  1. Cut avocados lengthwise, then make checkered markings in the flesh without piercing the skin; use a large spoon to remove pieces in one sweep and put into a large bowl. Mash with fork and add all the lime juice. Leave 2 to 3 avocado pits in the puree to keep from browning and set aside.
  2. Prep all other ingredient as listed, then add the jalapeno, cilantro, tomatoes, garlic, onions, salt and pepper as well as Becel Olive Plus™ Oil Blend.
  3. To make the Chips, cut the tortillas in triangles and place on a baking sheet lined with parchment paper. Brush with Becel® with Avocado Oil margarine and egg yolk mixture. Sprinkle with parsley, salt, pepper, cayenne, paprika and sesame seeds and bake in the oven at 400° F (200°C) for 10 minutes or until golden. Serve with guacamole dip.