Guacamole Recipe

Prep produce

Cut avocados in half, remove pits and scoop flesh into a medium mixing bowl. Juice limes until you have 2 tablespoons and reserve an extra wedge. Finely dice the red onion and roma tomato (remove seeds and excess juice from tomato so guacamole is not watery). Finely chop cilantro and mince the jalapeño, discarding seeds if you prefer milder heat.

Mash avocados

Using a fork or potato masher, gently mash the avocado to a chunky-smooth texture — leave some small pieces for texture. Do not over-puree.

Combine ingredients

Immediately add the 2 tablespoons of fresh lime juice to the mashed avocado and stir to combine (this slows browning and adds brightness). Add the diced red onion, diced tomato, chopped cilantro, minced jalapeño, 1 teaspoon sea salt, 1/4 teaspoon black pepper and 1/8 teaspoon ground cumin (if using). Fold everything together with a rubber spatula until evenly distributed but still chunky.

Adjust and finish

Taste and adjust seasoning — add more salt or the reserved lime wedge to brighten acidity if needed. Transfer to a serving bowl. To help preserve color if not serving immediately, press a sheet of plastic wrap directly onto the surface of the guacamole. Garnish with a little extra cilantro or a dusting of lime zest if desired.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. Pat the wedges dry with a paper towel to remove surface moisture.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until shimmering and a small tortilla scrap sizzles immediately but does not burn (approx. 350°F / 175°C). If you don't have a thermometer, test with one wedge.

Fry chips

Working in batches to avoid crowding, fry tortilla wedges for about 1 to 1.5 minutes per side, flipping once, until golden and crisp. Use a slotted spoon or spider to transfer chips to a paper towel-lined tray to drain. Sprinkle each batch immediately with 1/4 teaspoon of fine sea salt (total ~1 teaspoon across batches) so the salt adheres while chips are hot.

Add lime zest

While chips are still warm, grate fresh lime zest over them and gently toss the batch so the zest adheres to the oil on the chips. Taste and add more salt or zest as desired.

Cool and serve

Let chips cool to warm or room temperature — they will crisp further as they cool. Serve alongside the guacamole. Store leftover chips in an airtight container for up to 2 days (they will lose peak crispness).