Chips + Guac Recipe

Prepare avocados

Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, mash the avocados to a chunky-smooth texture. Immediately stir in the fresh lime juice to preserve color.

Add aromatics

Fold in the diced red onion, minced cilantro, diced jalapeño, diced tomato, sea salt, and black pepper. Taste and adjust seasoning — add more lime or salt as needed. Keep guacamole slightly chunky for texture contrast with pepitas and pomegranate.

Toast pepitas

Heat a small dry skillet over medium heat. Add the pepitas and toast, stirring frequently, until they begin to pop lightly and turn fragrant and lightly golden, about 3–4 minutes. Remove from heat immediately to avoid burning.

Season pepitas

While still warm, toss the pepitas with 1 tsp olive oil, smoked paprika, and 1/8 tsp fine sea salt. Spread on a small plate to cool slightly; this helps them stay crisp when added to the guacamole.

Just before serving, fold half of the pomegranate arils gently into the guacamole (this keeps some arils whole for visual contrast). Reserve the remaining arils for sprinkling on top.

Plate

Transfer the guacamole to a shallow serving bowl or small platter. Sprinkle the reserved toasted pepitas and remaining pomegranate arils over the top so the bright red seeds and green pepitas create a contrast.

Serve

Arrange tortilla chips around the guacamole, garnish with extra cilantro leaves if using, and serve immediately with lime wedges for squeezing.

If making ahead: keep guacamole covered with plastic wrap pressed onto the surface to minimize browning. Toast pepitas right before serving for best texture; add pomegranate arils just before serving to preserve their juiciness.