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Appetizer Recipes

Homemade Nachos and Fresh Guacamole

2 - 4 portions
Vegan Diet, Vegetarian Diet, Mexican Air Frying, Deep Frying

A perfect snack or a delicious side for a hearty chili, these homemade nachos and fresh, chunky guacamole are simple to make and worlds apart from store-bought versions. The nachos are deep-fried to crispy perfection and tossed in a smoky paprika seasoning, while the guacamole is a fresh, vibrant mix...

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... of ripe avocados, sweet cherry tomatoes, and zesty lime.

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Faceless Chef Faceless Chef Resident Chef
June 9, 2025
  • 30 min.
  • 30 min.
  • 2/5
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Ingredients:

For the Guacamole:

For the Nachos:

Tools:

Directions:

1. Prepare the Guacamole:

Let’s start preparing the Homemade Nachos and Fresh Guacamole, beginning with the guacamole.

1.1. Prep the Vegetables:

Roughly chop the coriander. Halve the cherry tomatoes. Finely dice about half an onion.

1.2. Prepare the Avocados:

  • Halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl.

1.3. Combine Ingredients:

  • Add the chopped coriander, cherry tomatoes, and diced onion to the bowl with the avocado.

1.4. Season:

  • Squeeze the juice of one full lime over the mixture and add a generous pinch of salt.

1.5. Mash:

  • Using a pestle, fork, or potato masher, mash all the ingredients together.
  • Aim for a chunky texture, but you can make it as smooth as you like.

1.6. Taste and Adjust:

  • Taste the guacamole and add more salt or lime juice if needed.
  • If you like heat, stir in the optional finely chopped chili.
  • Set aside

Tip:

If your avocados are a bit hard, you can microwave them for a few seconds to soften them up.

2. Make the Nachos:

2.1. Heat the Oil:

  • Preheat your deep fat fryer or pour a few inches of vegetable oil into a heavy-bottomed pot and heat it.

2.2. Cut the Tortillas:

  • While the oil is heating, cut your tortillas into wedges.

2.3. Fry in Batches:

  • Once the oil is hot, carefully add a handful of tortilla wedges.
  • Do not overcrowd the fryer.
  • Fry for 1-2 minutes, or until they turn golden brown and crispy.

2.4. Drain:

  • Use tongs or a slotted spoon to remove the nachos from the oil.
  • Let them drain in a sieve placed over a bowl to catch any excess oil.

2.5. Repeat:

  • Transfer the drained nachos to a large metal bowl.
  • Continue frying the remaining tortilla wedges in batches, draining each batch before adding it to the metal bowl.

2.6. Season the Nachos:

  • Once all the nachos are fried and in the metal bowl, generously sprinkle them with 2 – 3 tablespoons of smoked paprika and a good amount of salt.

2.7. Toss to Coat:

  • Cover the bowl with a lid or a large plate and shake vigorously to ensure all the nachos are evenly coated with the seasoning.:

3. Serving Homemade Nachos and Fresh Guacamole:

  • Serve the warm, seasoned nachos immediately with the fresh guacamole on the side.
  • They are also excellent served with chili and sour cream. Enjoy!

Guacamole Article

Guacamole, often referred to as “guac” by its adoring fans, is a beloved avocado-based dip that has captured hearts and taste buds around the world. This creamy, flavorful concoction, hailing from Mexico, is a staple at gatherings, celebrations, and everyday meals alike. Its vibrant green hue and rich texture make it a visually appealing and satisfying addition to any table.

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About the Author:
Faceless ChefResident Chef
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  • Published Recipes: 23
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  • Member since: 2023-10-17
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