Guacamole + Chips Recipe
Make Guacamole + Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Guacamole
Chips
Method
Guacamole
- 1
Prep produce
Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion (about 1/4 cup). Halve, seed, and finely dice the Roma tomato (pat excess juices with a paper towel if very wet). Finely chop the cilantro. Slice the jalapeño in half lengthwise, scrape out seeds and membranes with the tip of a knife if you want mild heat, then finely mince the jalapeño. Measure lime juice.
- 2
Mash and season
Using a fork or potato masher, mash the avocado to your preferred texture: mostly smooth or slightly chunky (about 8–10 mashes). Immediately stir in the lime juice and 3/4 teaspoon of the kosher salt to season and slow browning. Add the finely diced red onion, diced tomato, chopped cilantro, and minced jalapeño. Mix gently to combine.
- 3
Adjust flavors
Taste and add the remaining 1/4 teaspoon kosher salt if needed, a pinch of black pepper, and the optional 1/4 teaspoon ground cumin if using. Drizzle the optional 1 teaspoon olive oil over the top and fold in (this adds shine and a slightly richer mouthfeel). Taste again and adjust lime or salt to preference.
- 4
Finish
Transfer guacamole to a serving bowl. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact and refrigerate up to 4 hours. Bring to room temperature before serving for best flavor.
Chips
- 5
Prepare tortillas
If tortillas are stiff, wrap them in a damp paper towel and microwave for 20–30 seconds to make them pliable. Stack and cut each tortilla into 6 wedges (triangles) by cutting first in half, then into thirds.
- 6
Heat oil
Pour oil into a heavy skillet or sauté pan so it is about 1/4 inch deep (about 1 cup). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately but doesn't burn (about 350°F/175°C if using a thermometer).
- 7
Fry chips
Working in batches (do not overcrowd), add tortilla wedges in a single layer to the hot oil. Fry, stirring or flipping with tongs or a spider, until crisp and golden brown, about 45–60 seconds per side. Remove with a slotted spoon or spider and transfer to a paper towel–lined baking sheet to drain. Immediately sprinkle with kosher salt (use the listed 1 teaspoon as a guideline, adjust to taste).
- 8
Oven option (baked chips)
Preheat oven to 400°F (200°C). Toss tortilla wedges lightly with 1–2 tablespoons oil in a bowl to coat, spread in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until crisp and golden. Season with salt as soon as they come out of the oven.
- 9
Serve
Let chips cool slightly so they crisp fully, then serve warm or at room temperature alongside the guacamole.