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Ingredients
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Guacamole
Chips
Method
Guacamole
Prepare produce
Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Juice the lime and set aside. Finely mince the red onion so you have about 1/4 cup. Finely chop the cilantro leaves (discard thick stems). Remove seeds from the tomato and dice into about 1/4-inch pieces. Mince the garlic clove. If using jalapeño: slice in half lengthwise, scrape out seeds if you want less heat, then finely mince the flesh.
Mash and season
Use a fork or a potato masher to mash the avocado to your preferred texture (smooth with small chunks recommended). Immediately add the lime juice and mix to incorporate (this slows browning and brightens flavor). Add the minced red onion, chopped cilantro, diced tomato, minced garlic, and minced jalapeño. Stir until evenly combined.
Adjust and finish
Season with kosher salt, black pepper, and cumin if using. Taste and adjust: add more lime juice for acidity, more salt for brightness, or more jalapeño for heat. Drizzle the olive oil over the top and gently fold to create a slightly glossy finish. Transfer to a serving bowl. To keep guacamole from browning before serving, press plastic wrap directly onto the surface or place an avocado pit in the center while storing briefly.
Chips
Cut tortillas
Stack the corn tortillas and cut each into 6 wedges (first cut in half, then each half into three). You should have about 72 tortilla wedges from 12 tortillas.
Heat oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or use a fryer). Heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles and bubbles immediately when added.
Fry chips
Working in batches to avoid overcrowding, carefully add tortilla wedges in a single layer and fry, stirring or flipping occasionally, until golden and crisp, about 1 to 1.5 minutes per side. Use a slotted spoon or spider to transfer chips to a paper towel–lined baking sheet to drain.
Season
While chips are still warm, sprinkle with fine sea salt to taste (about 1 tsp total). Let chips cool for a few minutes until crisp.
Bake option (alternative)
If you prefer baking: preheat oven to 350°F (175°C). Lightly brush both sides of tortilla wedges with oil and arrange in a single layer on a baking sheet. Bake 10–15 minutes, flipping once, until crisp and lightly golden. Season with salt immediately.