Guacamole & Chips Recipe

Prepare ingredients

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Juice the limes and finely chop the red onion, cilantro, jalapeño (remove seeds for milder heat), and tomato if using.

Mash avocados

Using a fork or potato masher, mash the avocado to your preferred texture: mostly smooth with some small chunks for texture, or chunkier if you prefer.

Combine and season

Add the lime juice, chopped red onion, cilantro, jalapeño, and tomato to the mashed avocado. Sprinkle in the sea salt, black pepper, and ground cumin (if using). Fold everything together gently until evenly combined. Taste and adjust seasoning with more salt, lime juice, or jalapeño as desired.

Finish and rest

Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize browning if not serving immediately. Let rest 5–10 minutes to allow flavors to meld, then remove plastic wrap and give a final stir before serving. Serve with lime wedges alongside.

If using store-bought chips

Open the bag and transfer chips to a serving bowl. Sprinkle lightly with coarse kosher salt if desired and toss gently. Serve alongside guacamole.

If making quick skillet chips

Warm a large skillet over medium heat. Lightly brush both sides of corn tortillas with neutral oil, cut each tortilla into 6 wedges, and fry in batches 1–2 minutes per side until golden and crisp. Drain on paper towels and season immediately with coarse kosher salt. Let cool slightly before serving.

If making deep-fried chips

Heat 1–2 inches of neutral oil in a heavy pot to 350°F (175°C). Fry tortilla wedges in small batches until crisp and golden, about 1–2 minutes, flipping as needed. Remove with a slotted spoon to a paper-towel-lined tray and season with kosher salt while hot. Allow to cool slightly before serving.