Miso-Sesame Guacamole with Baked Chips

Image of Corinne Trang
Rated 4.0 based on 2 customer reviews
Miso-Sesame Guacamole with Baked Chips
Miso-Sesame Guacamole with Baked Chips


  • 6 whole-wheat tortillas, cut into 6 triangles each
  • 1 lime, juiced
  • 2 teaspoons shiro miso
  • 1 teaspoon dark sesame oil
  • 2 ripe Haas avocados
  • kosher salt
  • ¼ cup minced red onion
  • ½ cup torn cilantro leaves
  • ½ teaspoon shichimi togarashi, or as needed


  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Arrange the tortilla triangles in a single layer onto the prepared baking sheet.
  3. Bake tortillas until golden and crisp, 2 to 3 minutes; transfer to a platter.
  4. Stir the lime juice, miso, and sesame oil together in a bowl; add the avocado flesh and mash into the lime juice mixture until mostly smooth and somewhat even in texture. Season guacamole with salt.
  5. Spoon guacamole onto each chip and garnish with red onion, cilantro, and a light sprinkling of togarashi.
Mealthy tip:

You can incorporate the cilantro and onions into the crushed avocado and serve the whole thing as a dip with chips on the side. Or, simply follow this recipe and serve as a great amuse-bouche during happy hour.


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(2 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

What a fun spin on guacamole. Plus, it used some of that miso that's been in my fridge forever! I served this as a dip with fried wontons for dipping. People were so surprised by the Asian flavors and everyone asked for the recipe! A definite keeper. Next time I might mix in some toasted sesame seeds as well.

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Queen Foodie says:

I never would've thought of putting miso in guacamole. This is a very creative recipe that turned out tastier then I expected.