Chips & Guacamole Recipe

Prep produce

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion and roma tomato, finely chop the cilantro, and mince the jalapeño (discard seeds if you want less heat).

Mash avocados

Using a fork or potato masher, roughly mash the avocado to your preferred texture: leave some chunks for a chunky guacamole or mash finer for a smoother dip.

Season and mix

Add the lime juice, diced red onion, diced tomato, chopped cilantro, minced jalapeño, ground cumin, kosher salt, and black pepper to the mashed avocado. Stir gently to combine, tasting and adjusting salt or lime as needed. If desired, drizzle the olive oil on top and fold in for a glossy finish.

Finish and rest

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 2 hours. Bring to room temperature before serving for best flavor.

Serve store-bought chips

If using store-bought tortilla chips, arrange 6 cups of chips in a large bowl or on a platter. Sprinkle with a light pinch of sea salt if desired and serve alongside the guacamole.

Make quick fried chips (optional)

Heat 1/2 cup oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Cut corn tortillas into triangles (6 per tortilla). Fry batches of tortilla triangles for 30–60 seconds per side until golden and crisp. Transfer to a paper-towel-lined sheet and immediately sprinkle with sea salt. Let cool slightly before serving. Yields about 6 cups chips.

Make baked chips (optional)

Preheat oven to 375°F (190°C). Brush tortilla triangles lightly with oil on both sides, arrange in a single layer on a parchment-lined baking sheet, and bake 8–12 minutes, turning once, until crisp and golden. Sprinkle with sea salt and cool before serving.