These gluten-free chip and guacamole bites are so fun to bring to parties and potlucks. Much more fun than showing up with just chips and guacamole! This is an easy gluten-free appetizer!
I’ve been making this tasty and easy little gluten-free appetizer for years and have been meaning to share it here. I made it to be a gluten-free football party appetizer or a gluten-free Cinco de Mayo appetizer. But after I posted it, people started pointing out that the red and green make it perfect as a gluten-free Christmas appetizer to bring to their holiday parties.
I’ve also had people in the comments and by email let me know they were making these to serve at rehearsal dinners and other dinner parties throughout the year.
While you can use store bought guacamole, I find that is wetter and has more potential for making these soggy. I recommend making my homemade guacamole instead.
Since my simple homemade guacamole is made with lime juice in it, these don’t brown easily while sitting out at the party either. They’ve stayed looking good for several hours during a party.
At one party we attended, I did add shredded cheese to them. If you aren’t needing to work around any dairy allergies or intolerances, and would prefer cheese, go right ahead and add it!
You could do anything from a pepper jack to a sharp cheddar to vary the flavor. I used a sharp cheddar one time and loved it. This is what they looked like with that (sorry it’s not the best pic – it was taken hastily as I headed out the door to a party!):
I love how the bit of cilantro sprinkled on top finishes these off and adds that extra kick of flavor. My husband doesn’t care for cilantro, and if you’re one of those people that hates cilantro, feel free to leave it off. It was such a small amount here that he didn’t mind!
Notes on ingredients for these gluten-free chip and guacamole bites:
- Chips: I used Tostitos scoops. They’re labeled gluten-free and included on Frito Lay’s gluten-free list. They claim that they do test to make sure the products on the list meet the 20 ppm FDA threshold. Keep in mind that there’s always a number of broken ones in the bag, so if you want a full tray to bring to a party, pick up two bags so you’ll have enough intact scoop chips to use.
- Guacamole. I used my homemade gluten-free guacamole because it is so easy and so flavorful. You could also use store bought guacamole that is gluten-free. Just be sure your guacamole has a good amount of lemon or lime juice so that it doesn’t turn an unappealing brown color as it sits out at the party. Also, if you use another homemade recipe, make sure it isn’t too wet. Mine is not too wet, and my chips don’t get soggy quickly.
- Cherry or grape tomatoes are perfect to give you firm, small slices for these.
- Cilantro – a little goes a long way for flavor! I only put a little bit of cilantro on each chip, but if you really want the cilantro to pop, then feel free to add more.
- Cheese – Including cheese is totally optional. Feel free to use your favorite, I’ve used shredded Cheddars and also the shredded cheese labeled Mexican 4 cheese. You could also use dairy-free cheese in these.
That’s it! Only 4 ingredients, 5 if you add cheese!
You can make as many or few of these as you’d like! One batch makes about 42 bites, feel free to double or triple for even more!
How to make Chips & Guacamole Bites:
- Just lay out all of your scoop chips on your rimmed cookie sheet (also called a jelly roll pan).
- Then fill with the guacamole.
- Top with the tomato slices, and a bit of cilantro.
- Any messes you make while doing this won’t matter as you’ll be transferring to your serving plate after.
You should get about 42 bites per batch. This photo is missing some because my husband and I had to test them for “quality control”
I recommend making these on a large rimmed cookie sheet because this is also the best way to transport them. Even if you just have to move them from one spot in your kitchen to another, you’ll be glad you have the rimmed pan so they don’t all slide off onto the kitchen floor!
After you finish, then you can put the finished bites on your serving tray when ready to serve.
The combo of red tomatoes and green guacamole and cilantro makes these popular for Christmas parties too! You can even arrange them on a round plate to further that Christmas theme by emulating a wreath – making for such a cute and different gluten-free Christmas appetizer.
I’ll work at making some more gluten-free appetizers to share with you soon too!
Scroll down past the recipe to see a few more of my favorite gluten-free appetizers.
Gluten-free Chip and Guacamole Bites Recipe and instructions:
More fun than just a bowl of chips and guac, these chip and guacamole bites are yummy and are an appetizer that the gluten-free folks can enjoy too! You can make as many or few of these as you'd like for the size of group you are feeding! Be sure your guacamole has a good amount of lemon or lime juice so that it doesn't turn an unappealing brown color. While you can use store bought guacamole, I find that is wetter and has more potential for making these soggy. I recommend making homemade guacamole instead. I make this classic guacamole recipe. While you only need one bag of scoops per one batch of guacamole, I highly recommend you buy 2 bags in case your bag ends up having mostly broken scoops! I've had that happen! One batch makes about 42 bites. If you want to double this, make another batch of guacamole, buy more bags of chips, but you shouldn't need to buy more tomatoes or cilantro. Gluten-free Chip and Guacamole Bites
Ingredients
Instructions
Notes
Pin this to your gluten-free appetizers board:
Other favorite gluten-free appetizers:
Gluten-free Spinach Artichoke Dip:
I hope you enjoy these at your next party!
Please do come back and rate and review them afterwards! Thanks!
Lauren Gaskill says
You had me at guacamole!! I could eat these every day! So yummy. 🙂
Beverley lee says
Do they get soggy as someone posted? I’m planning to make some for 60 people and would like to make them at least one hour ahead if not more.
Michelle Palin ~ My Gluten-free Kitchen says
Mine have never gotten soggy. I wouldn’t want to make them way too long ahead of time, but an hour or hour and a half ahead – no problem. My guess would be that it really just depends on how wet your guacamole is – if you add a lot of lemon/lime juice to yours or not. I usually make mine an hour ahead and they stay good through the party.
Bev lee says
Thanks. I’ll let you know.
Elaine says
you could put cheese on the bottom to prevent sogginess
Cathyh says
Be careful….the guacamole makes the chip soggy if you don’t prepare and serve right away. Otherwise you have a big mess!
Michelle Palin ~ My Gluten-free Kitchen says
Cathy,
I’m sorry you had that happen. I’ve never had that happen within hours for mine. I usually make mine about an hour before the party and have still enjoyed them a few hours into the party with no sogginess. I’m wondering if you guacamole was wetter than mine or had some other difference like that.
Shirley Bettencouurt says
Maybe if you put a leaf of cilantro or basil on bottom of chip , then guacamole,etc. that would solve the soggy problem.
eleanor tullius says
I am an old time cook and I did not make this recipe but I am familiar with “soggy” bases for an assortment of things – I have good luck with my own remedy I beat up an egg white till frothy and then I brush it onto whatever your base item is = then I bake it for 5 minutes in the oven – this seals the bottom of the base item you are using – when cool I fill with my filling. hope this helps . My oven temp is 350 degrees.
Suzanne says
Thanks! I’m making these tomorrow and I don’t want to risk that they may get soggy.
Tawny says
This is a great,simple, quick idea! Thank you, I will be serving this appetizer on Christmas day! Happy holidays
Lois says
These look easy to make. The fact that you can make them gluten free helped me. I will be making these for rehearsal dinner.
Michelle Palin ~ My Gluten-free Kitchen says
Lois, I hope they worked out well for your rehearsal dinner!
Ydritch says
Made and served these at a cocktail party for 120 people. They were the first of many appetizers to go. Very successful and super easy to make.
Michelle Palin ~ My Gluten-free Kitchen says
Glad to hear! That’s a lot of people for a party!! So glad it was a success!
jennifer says
These look pretty! Can you tell me how many appetizers it makes?
Michelle Palin ~ My Gluten-free Kitchen says
As I stated in my post, you can make as many as you want! Keep in mind that each bag of chips has quite a few broken chips, so start with at least two bags.
Renee says
So easy. So yummy. I do recommend adding a cheese to it. Glad I found this quick, easy recipe.
cindy says
I make these with adding either crab or shrimp. It just gives a bit more pizzazz to them.
Debbie Sorg says
Cute. easy to make, and tasty. HOWEVER, big time soggy chip by the time we drove across town for a party. I might try this recipe again, but ONLY if I have enough time to try pre-baking with the egg white wash.
Barbara says
Would like to make but nobody in my family like tomatoes can you suggest something else on top instead of tomatoes?
Michelle Palin ~ My Gluten-free Kitchen says
Bell pepper slices/chunks? Sliced olives?