These gluten-free chip and guacamole bites are so fun to bring to parties and potlucks.
I’ve been making this tasty and easy little gluten-free appetizer for years and have been meaning to share it here. It’s perfect for Cinco de Mayo, but also NYE parties, and munching on while watching the big game!
Since the 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:
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 it, 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 garlic 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.
- Cherry or grape tomatoes are perfect to give you firm, small slices for these.
- Cilantro – a little goes a long way for flavor!
You can make as many or few of these as you’d like! I didn’t include specific measurements because you can make as many as you’d like for your group to enjoy!
Gluten-free Chip and Guacamole Bites
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.
Ingredients
- 2 bags Tostitos scoops chips
- 1 batch guacamole
- 1 pint cherry tomatoes or grape tomatoes, sliced
- 1 bunch fresh cilantro
- optional: shredded cheese
Directions
- On your serving platter, spread out the scoop chips, discarding broken ones. (I don't really mean discard, I mean eat the broken ones as you go!)
- Put about 1 rounded teaspoon of guacamole in the center of each scoop chip.
- Top each with a slice of tomato.
- Sprinkle with a bit of cilantro.
Pin this to your gluten-free appetizers board:
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.
Tawny says
This is a great,simple, quick idea! Thank you, I will be serving this appetizer on Christmas day! Happy holidays, Tawny Caldwell 😃
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.