Quick & Easy Homemade Guacamole

I think you guys already know this, but love chips. Tortilla chips are my favorite (especially since I went *kind of* gluten-free back in January), but I'll really go for anything with a bit of crunch. 

Recently, I was asked to review a new type of chip made by an old household brand, Green Giant Veggie Snack Chips. I was like, whatever, new chips, okay. But um, you guys, be careful, because these chips are addictive. Holy guacamole. I tried their Roasted Veggie Tortilla Chip in Garden Ranch flavor and their Multigrain Sweet Potato Chip in Barbecue flavor, and both were delicious. I mean, can't-put-them-down delicious. Maybe not super-healthy in comparison to not eating chips at all, but definitely delicious ;) 

In addition to loving chips, I also love guacamole. And avocados. And really anything with avocados in it, on it, or even next to it. I can't believe that there was a time that I didn't eat avocados--what a sad time that was!

So anyways, because of both of these loves, I want to share my guacamole recipe with you today. I make a mean guacamole (if I do say so myself), and because it's one of the few things that I actually "make," I get a lot of credit for it around the APT (aka, from Ben). 

If you, too, want to get credit for your guacamole skills, here's my recipe. I'm no food blogger, so I'm pretty sure that this is not how you're supposed to post recipes, but I'm going for it, anyways ;)

Here are the steps, as pictured above:

1. Gather your ingredients. They are as follows: Avocados (2-3), 1 jalapeno, fresh cilantro, 1 tomato, 2 limes, 1 onion (you can use whatever kind you like--I used red here, since it's prettier in the pictures, but Ben likes white better in guac), 
   
2. Wait for your avocados to ripen. They should be soft to the touch. Then cut them in half and remove the skin and pit.
3. Put all of your avocados in a big bowl and mash it up with a fork. You can make it as smooth or as chunky as you like. I like a little chunk in mine ;)
4. Chop all other ingredients into tiny pieces. I think the smaller the better, but some prefer bigger onion and/or tomato slices. Be sure to cut the jalapeno up very small, as it's strong! You can add as much cilantro as you'd like--I usually taste it along the way and stop adding ingredients when it tastes just right. 
5. Mix everything together. If you like salt, add a bit. 
6. ENJOY! Tastes even more amazing with some Green Giant Veggie Snack Tortilla Chips [I wouldn't recommend eating the Barbecue flavored Green Giant chips with your guac, but hey, different strokes for different folks...]. 

So there you go--from one guacamole and chip freak to another (if you are one, of course).

Happy snacking, friends!

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PS.  I feel like I should mention that these chips are not officially gluten-free, so if you have a serious sensitivity to gluten, don't eat them! Sorry :( 

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.