Housemade Guacamole Recipe

Prep avocados

Slice each avocado lengthwise, twist to separate halves, remove pits, and scoop flesh into a medium mixing bowl.

Immediately add the fresh lime juice to the avocado flesh to help prevent browning and add bright flavor.

Using a fork or a potato masher, gently mash the avocados to a chunky consistency—leave some small avocado pieces for texture. Aim for mostly mashed with some 1/4–1/2-inch chunks.

Stir in the sea salt, black pepper, and ground cumin (if using) so the seasoning is evenly distributed.

Fold in the finely diced red onion, seeded and diced tomato, minced jalapeño, grated garlic, and chopped cilantro. Mix just until combined so the mixture remains bright and not watery.

Taste and adjust seasoning: add more salt, lime juice, or jalapeño if desired. Transfer to a serving bowl and cover with plastic wrap pressed directly onto the guacamole surface if not serving immediately to minimize air exposure.

Slice sweet potatoes

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Using a mandoline set to about 1/16–1/8 inch (1.5–3 mm) or a very sharp knife, slice the peeled sweet potatoes into uniformly thin rounds. Uniform thickness ensures even crisping.

Place the sweet potato slices in a large bowl of cold water and let soak 10 minutes to remove excess surface starch (this helps them crisp). Drain and pat very dry with clean kitchen towels or paper towels.

In a large bowl, whisk together the neutral oil and cornstarch until smooth. Add the smoked paprika, cayenne (if using), and kosher salt; mix to combine.

Add the dried sweet potato slices to the bowl and toss gently but thoroughly so each slice gets a light, even coating of the oil-cornstarch spice mixture.

Arrange slices in a single layer on the prepared baking sheets with a little space between them (do not overlap). If you have extra slices, roast in batches to avoid steaming.

Bake in the preheated oven for 12–18 minutes, rotating the pans and flipping slices halfway through baking, until edges are crisp and centers are golden and slightly brown. Watch closely in the final minutes to prevent burning; thinner slices will finish sooner.

Remove from oven and immediately transfer chips to a cooling rack so air circulates around them; sprinkle a touch more salt while still hot if desired. Chips will crisp further as they cool.

Spoon the guacamole into a shallow bowl and place the bowl on a platter alongside the sweet potato chips.

Garnish the guacamole with a few extra cilantro leaves and serve with lime wedges on the side for squeezing.

Serve immediately so chips remain crisp and guacamole is fresh. If holding for up to 30 minutes, keep guacamole covered and chilled; refresh chips in a 300°F (150°C) oven for 3–5 minutes if they lose crispness.