Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips

By: Marge Perry & David Bonom

  • Yield: 6-8 Servings
  • Course: Appetizer



Tortilla Chips:
  • 3/4 cup grated Parmesan cheese
  • 3/4 teaspoon sea salt
  • 3/4 cup olive oil
  • 12 corn tortillas, cut into 8 wedges each
  • 3 ripe Hass avocados, peeled, pitted and coarsely chopped
  • 1/3 cup chopped white onion
  • 1/4 cup oil packed sun-dried tomatoes, drained and chopped
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes



  1. Combine the Parmesan cheese and salt in a medium bowl.
  2. Heat the oil in a large nonstick skillet over medium heat until hot. Add 12 tortilla wedges and cook, turning once, until crisp and lightly golden, about 3-3 1/2 minutes. Transfer to a baking sheet lined with paper towels and drain briefly. Add to the cheese mixture, toss well to coat and transfer to a serving bowl. Repeat with remaining tortilla wedges.
  3. Place the avocado in a bowl and mash with a fork until fairly smooth. Add the onion, sun-dried tomatoes, basil, lemon juice, salt and pepper flakes; mix well. Serve with the tortilla chips.