Chips & Guacamole Recipe
Make Chips & Guacamole Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Guacamole
Chips
Method
Guacamole
- 1
- 2
Prepare avocados
Slice each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium mixing bowl. Use a fork or potato masher to mash the avocado to your preferred texture — leave some small chunks for body (about 70% mashed, 30% chunky).
- 3
Season and combine
Immediately add 2 tablespoons fresh lime juice to the mashed avocado to brighten flavor and slow browning. Add 1 teaspoon sea salt, the minced red onion, minced jalapeño, chopped cilantro, diced tomato, 1 teaspoon ground cumin (if using), and 1 teaspoon freshly ground black pepper. Fold gently with a spoon until evenly combined. Taste and adjust seasoning — add up to 1 additional tablespoon lime juice or more salt to preference.
- 4
Finish
Transfer guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air exposure if not serving immediately. Garnish with a few cilantro leaves and a lime wedge on the side. Keep refrigerated up to 2 hours before serving for best color and flavor.
Chips
- 5
Cut tortillas
Stack tortillas and use a sharp knife or pizza cutter to cut each into 6 triangles (cut in half, then into thirds) to yield about 72 small chips from 12 tortillas.
- 6
Heat oil
Pour oil into a heavy-bottomed skillet or sauté pan to a depth of about 1/4 inch (just enough to cover the bottom and come up the sides slightly). Warm over medium-high heat until oil registers 350°F (175°C) on a thermometer, or until a small corner of tortilla sizzles immediately when added.
- 7
Fry chips
Working in small batches (6–8 triangles at once, depending on pan size), carefully add tortilla triangles to the hot oil in a single layer. Fry for about 45–60 seconds per side, flipping once, until crisp and lightly golden. Use a slotted spoon or tongs to transfer chips to a paper-towel-lined baking sheet to drain. Sprinkle lightly with 1 teaspoon salt while still hot and shake gently to distribute.
- 8
Keep warm and serve
If making multiple batches, keep finished chips in a single layer on a sheet pan in a 200°F (95°C) oven for up to 15 minutes to stay crisp. Serve chips alongside the guacamole immediately for best texture. Store leftover chips in an airtight container once fully cooled.