Cut into small cubes. After removing all of the seeds, dice the tomatoes so they are about 1/2 a centimetre cubes and. Finely slice the coriander and spring onions and add to the avocado and tomatoes then add about a teaspoon of fresh lime juice.
Mash everything together with a fork as much as or as little as you want. I quite like chunky guacamole so I don't mash too much.
I love tortilla chips but the store bought ones are just too fatty and salty so making them at home means I know exactly how much fat and salt is being used!
Lightly brush each side of the tortillas then stack the up in a pile. Slice to the required size. If you stack them all up then slice them it means that you can do more than one at once.
Put the chips in the oven for about 5 minutes but KEEP AN EYE ON THEM! They bake really really quickly and the difference between nice golden chips and burnt chips is a matter of seconds! Once the edges start to turn golden brown, take them out of the oven.
Leave the chips on the wire rack to cool and crisp up then enjoy!
1 pack of corn tortillas
5 small vine tomatoes
1-2 tablespoons coriander leaves
1-2 teaspoons lime juice
Be sure to have a look at my other recipes and ideas: http://mrs-jones-to-be.blogspot.co.uk