Laura's Vegan Table


  • 4-6 corn or flour tortillas
  • 3 Haas avocados
  • the juice of 1 small lemon or lime
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt

Guacamole is something I could eat every day and with just about anything. But I love the smell of the toasted homemade tortillas in the oven, then eating them while they’re still warm with some yummy guacamole. I use corn tortillas; but flour tortillas will work well too. No oil is needed since you’re going to dip these chips into heaping servings of guac. Delicious for a party or just any night!

Oh, and this incredibly beautiful pumpkin is from my parent’s garden in Cooperstown, NY. They brought it to me on their visit and I’m just loving it! It’s unique and special, and part of what makes Fall so magical. Thanks Mom + Dad!


Heat the oven to 350F. Cut the tortillas into triangles and arrange in a single layer on a parchment lined cookie sheet. (I don’t add salt to these; but as an option, you can rub the tortillas with some lime and sprinkle some salt on them before baking). Bake for about 10 minutes until lightly browned. For the guacamole, cut the avocados in half, remove the pit and scoop out the avocado. Put the avocado in a medium bowl and mash a little with a potato or avocado masher, or a fork. Add the lemon or lime juice, garlic powder and salt. Mash everything together to blend well, but leave the texture a little chunky. Add more lemon, garlic powder or salt as needed.