Chips And Guacamole Recipe
Make Chips And 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
Prepare produce
Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Juice the limes and measure other chopped ingredients (red onion, cilantro, tomato, jalapeño, optional garlic).
- 2
Mash and season
Using a fork or potato masher, mash the avocado to your preferred texture (chunky or smooth). Immediately stir in the lime juice and salt to preserve color and flavor. Add the finely diced red onion, chopped cilantro, diced tomato, minced jalapeño, ground cumin, black pepper, and optional garlic. Mix gently to combine without overworking the avocado.
- 3
Taste and adjust
Taste the guacamole and adjust seasoning: add more salt, a squeeze more lime, or extra jalapeño if you want more heat. If the tomato makes it watery, drain a small amount of liquid before adding next time. Cover the surface with plastic wrap pressed directly onto the guacamole to minimize browning if not serving immediately.
Chips
- 4
Preheat oil
Pour the neutral oil into a large heavy skillet or deep frying pan to a depth of about 1/2 inch (roughly 0.75 cups total). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small tortilla scrap sizzles immediately when added.
- 5
Cut tortillas
Stack 3–4 corn tortillas and cut them into 6 wedges each (like a pizza). Repeat with remaining tortillas so you have about 72 wedges total.
- 6
Fry chips
Working in batches (don’t overcrowd the pan), add tortilla wedges in a single layer and fry, flipping as needed, until golden and crisp, about 1 to 1½ minutes per side. Use a slotted spoon or tongs to transfer chips to a paper towel-lined tray to drain. Immediately sprinkle with the teaspoon of fine sea salt while still hot so the salt sticks.
- 7
Alternative oven-baked chips
If you prefer baking: preheat oven to 400°F (200°C). Brush both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until crisp and lightly golden. Season with salt right away.
- 8
Cool and serve
Let chips cool slightly (they will crisp more as they cool). Transfer to a serving bowl or platter and serve alongside guacamole. If making ahead, store chips in an airtight container once fully cool to keep them crisp.