Home Made - Chips & Guacamole Recipe

Prepare produce

Halve the avocados and remove pits. Using a spoon, scoop the flesh into a medium mixing bowl. Finely dice the red onion, seed and dice the roma tomato (tap out seeds and excess juice), finely mince the jalapeño (remove seeds for milder heat) and mince the garlic. Chop the cilantro and set all prepared produce beside the bowl.

Mash avocados

Add the fresh lime juice and kosher salt to the bowl with the avocado. Using a fork or potato masher, mash to your desired texture — leave some chunks for a rustic guacamole or mash smooth for a creamier finish. Taste and adjust salt as you go.

Fold in mix-ins

Gently fold in the diced red onion, tomato, minced jalapeño, garlic and chopped cilantro into the mashed avocado. Sprinkle the ground cumin, black pepper and drizzle the olive oil (if using). Stir just enough to combine without overworking; over-mixing can make guacamole gummy.

Final seasoning and rest

Taste and adjust acidity (more lime), salt, or heat (more jalapeño) as needed. Let the guacamole rest at room temperature for 10 minutes to allow flavors to meld before serving. If not serving right away, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 24 hours.

Heat the oil

Pour oil into a heavy-bottomed skillet or sauté pan to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until shimmering and a small corner of tortilla bubbles on contact (about 350°F / 175°C). If you don’t have a thermometer, test with a small piece of tortilla — it should sizzle immediately but not burn.

Cut tortillas

Stack tortillas and cut into 6 wedges each (like slicing a pizza) to create triangular chips. Keep wedges covered with a damp towel to prevent drying while you work in batches.

Fry chips

Working in a single layer and in batches (do not overcrowd), carefully add tortilla wedges to the hot oil with tongs. Fry 45–75 seconds per side, flipping once, until golden and crisp. Adjust heat as needed to maintain steady sizzling but avoid dark browning.

Drain and season

Using a slotted spoon or tongs, transfer fried chips to a paper towel–lined tray to drain. Immediately while still hot, sprinkle with kosher salt and the optional chili-lime seasoning or smoked paprika for extra flavor. Let chips cool for a few minutes; they will crisp further as they cool.

Alternative oven-baked chips

Preheat oven to 400°F (200°C). Lightly brush both sides of tortilla wedges with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, turning once, until golden and crisp. Season immediately with salt and optional seasoning.