Chips & Guac Recipe

Prepare produce

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely mince the red onion, jalapeño (remove seeds for milder heat), and chop the cilantro. Seed and dice the tomato, then gently squeeze out excess seeds and juice to avoid making the guacamole watery.

Mash and season

Using a fork or potato masher, mash the avocado to your preferred texture — mostly smooth with some chunkiness or coarsely mashed for a rustic guacamole. Immediately add the fresh lime juice, sea salt, and black pepper to the mashed avocado and mix to combine. The acid helps keep the avocado from browning and seasons through.

Fold in aromatics

Fold the minced red onion, jalapeño, diced tomato, and chopped cilantro into the seasoned avocado. Taste and adjust seasoning: add more salt, a squeeze more lime, or additional jalapeño if you want more heat. If using, stir in the ground cumin for a warm background note and drizzle the olive oil for a silkier finish.

Transfer the guacamole to a serving bowl. To slow browning if not serving immediately, press a piece of plastic wrap directly onto the surface to limit air contact. Keep refrigerated until serving.

If using store-bought chips

Pour the tortilla chips into a large bowl or onto a platter and sprinkle lightly with kosher salt if you prefer saltier chips. Serve at room temperature alongside the guacamole.

If making quick baked chips

Preheat the oven to 375°F (190°C). Cut corn tortillas into wedges (6 wedges per tortilla). Lightly brush both sides with vegetable oil and arrange in a single layer on a baking sheet. Sprinkle with a light dusting of kosher salt. Bake 8–12 minutes, flipping once, until edges are crisp and golden. Let cool briefly before serving.

If frying chips

Heat about 1/2" of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry tortilla wedges in small batches for 45–60 seconds per side, or until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with kosher salt. Allow to cool slightly before serving.

Arrange chips around the guacamole and serve immediately so chips remain crispy.