Add lime juice and sea salt to the avocado. Using a fork or potato masher, mash to desired texture — leave some chunks for a rustic guacamole (about mostly-smooth with some pieces).

Add aromatics and seasoning

Stir in finely diced red onion, diced tomato (drained of excess juices), chopped cilantro, minced jalapeño (if using), grated garlic, ground cumin, and black pepper. Mix gently to combine without overworking the avocado.

Adjust seasoning and finish

Taste and adjust salt, pepper, and lime as needed. If using, drizzle the optional teaspoon of extra-virgin olive oil and fold it in for a glossy finish. Cover tightly with plastic wrap pressed directly onto the surface of the guacamole to prevent browning until ready to serve.

Chips

Cut tortillas

Stack tortillas and cut each into 6–8 wedges (triangles) using a sharp knife or pizza cutter.

Heat oil

Pour neutral oil into a heavy-bottomed skillet or pot to a depth of about 1/4–1/2 inch. Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry chips

Working in batches (do not overcrowd), carefully add tortilla wedges in a single layer. Fry, turning occasionally, until golden brown and crisp, about 1 to 2 minutes per side depending on thickness. Use a slotted spoon or tongs to transfer chips to a paper towel–lined tray to drain.

Season chips

While still warm, sprinkle chips evenly with fine salt and optional chili-lime seasoning or paprika. Allow chips to cool slightly to crisp up fully.

Alternative baked method

If you prefer to bake: preheat oven to 375°F (190°C). Toss tortilla wedges lightly with 1–2 tablespoons oil to coat, arrange in a single layer on a baking sheet, and bake 10–15 minutes, flipping once, until crisp and golden. Season immediately after baking.

To Serve

Place guacamole in a serving bowl and set chips on a platter. Serve immediately so chips remain crisp and guacamole stays bright. Provide extra lime wedges and additional salt on the side.