Tortilla Chips And Guacamole Recipe

Prepare avocados

Slice each avocado in half lengthwise, remove the pit, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, coarsely mash the avocado to preferred texture (slightly chunky is recommended). Immediately add lime juice and kosher salt and mix to combine. Lime slows browning and adds brightness.

Add aromatics and mix

Fold in the finely diced red onion, minced jalapeño (taste first; include some seeds if you want more heat), diced seeded tomato, chopped cilantro, ground cumin (if using), and olive oil (if using). Stir gently to combine without over-mashing the avocado.

Adjust seasoning and rest

Taste and adjust salt, lime, or jalapeño to preference. Let guacamole rest 5–10 minutes at room temperature for flavors to meld before serving. If making earlier, press a piece of plastic wrap directly on the surface to minimize browning and refrigerate up to 24 hours.

Preheat and prepare tortillas

Preheat the oven to 350°F (175°C). Stack tortillas and cut each into 6 wedges (like slicing a pizza).

Toss with oil and seasoning

Place tortilla wedges in a large bowl. Drizzle with 2 tablespoons neutral oil, sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon chili powder if using. Toss thoroughly so each wedge is lightly coated; avoid over-oiling.

Bake until crisp

Arrange tortilla wedges in a single layer on one or two rimmed baking sheets (use parchment paper for easier cleanup), leaving space between pieces for even crisping. Bake for 10–14 minutes, rotating sheets halfway through, until edges are golden and chips are crisp. Watch closely near the end to prevent burning.

Cool and serve

Remove chips from oven and let cool 5 minutes on the baking sheet; they will crisp further as they cool. Taste and add a light extra sprinkle of salt while still warm if desired. Serve with guacamole immediately.