Guacamole & Chips Recipe

Prep ingredients

Finely dice the red onion to measure 1/4 cup. Mince the garlic and finely chop the cilantro. Core the tomato, remove seeds, and dice into small pieces (about 1/4–1/2 inch). Finely mince the jalapeño, remove seeds for milder heat or keep some seeds for more heat.

Prepare avocados

Cut each avocado in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Immediately squeeze the 2 tablespoons of fresh lime juice over the avocado to add flavor and slow browning.

Mash and mix

Use a fork or potato masher to mash the avocados to your preferred texture (chunky or smooth). Stir in the minced garlic, diced red onion, diced tomato, chopped cilantro, and the minced jalapeño.

Season

Add 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1/4 teaspoon ground cumin (if using). Taste and adjust seasoning — add more salt or lime juice as needed. Mix gently to combine, leaving some avocado chunks for texture.

Rest and finish

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Give it a final stir and adjust seasoning one more time before serving.

Arrange tortilla chips on a serving platter or place in a large bowl. Transfer the guacamole to a serving bowl, smooth the top with a spoon, and sprinkle the extra cilantro on top. Serve with lime wedges on the side for guests to squeeze over their portion.

If not serving immediately, press plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours. Bring to room temperature and stir before serving.