Baked Tortillas and Guacamole | Paleo and Gluten-Free
  • 5 MIN PREP
  • 25 MIN TOTAL

baked tortillas and guacamole

Finally, a paleo take on chips and dip. Toasted Mikey’s Grain-Free Tortillas star as an irresistibly crunchy vehicle to deliver fresh guac straight to your mouth. (Oh, and the low sodium count compared with traditional chips doesn’t hurt either!)


  • 1 package Mikey’s Grain-Free Tortillas
  • Salt and pepper to taste
  • 2 ripe avocados
  • Juice from 1 lime
  • 1 plum tomato, diced
  • 1 tablespoon red onion, minced
  • 1 tablespoon fresh jalapeño, minced


  1. Make chips. Preheat oven to 350 F. Using a sharp knife or kitchen shears, cut tortillas into six triangles each. On a nonstick baking tray, spread tortillas in a single layer and bake until golden brown (about 18-20 minutes). 
  2. Make guacamole. While tortillas are baking, mash together avocado, lime juice and a pinch of salt in a small bowl. Mix in tomato, onion and jalpenño. 
  3. Serve. Remove tortillas from oven and sprinkle with salt and pepper. Serve with guacamole.


  • Calories

  • Carbs

    34 G
  • Sugar

    3 G
  • Fat

    17.8 G
  • Sat Fat

    2.1 G
  • Protein

    4 G