Chips & Guacamole Recipe

Prep vegetables

Finely dice 1/2 small red onion (about 2–3 tbsp). Thinly slice 2 radishes into very thin rounds and then halve or quarter them depending on size so they’re bite-sized. Stem and finely chop the serrano chile; remove seeds for less heat, or leave some for more spice (about 1 tsp chopped with seeds, 1/2 tsp without). Finely chop cilantro leaves, discarding thick stems (reserve 1–2 tbsp chopped).

Cut the avocados in half, remove pits and scoop flesh into a medium mixing bowl. Use a fork to mash to your desired texture — leave it slightly chunky for best texture (about 1/2–3/4 smooth, 1/4 chunky).

Add the diced onion, chopped serrano (start with half if unsure), 2 tbsp fresh lime juice, chopped cilantro, 1 tsp fine sea salt and 1/4 tsp black pepper to the mashed avocado. Fold gently to combine and taste. Adjust seasoning with more salt or lime as needed. The lime also helps keep the avocado from browning.

Fold in 1 tbsp of the toasted pepitas, reserving 1 tbsp for sprinkling on top. Arrange radish slices on top or fold a few in for crunch and color.

Stack the corn tortillas and cut each into 6 wedges (like pizza slices), producing 72 wedges from 12 tortillas. Pat wedges dry with a paper towel to remove surface moisture.

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

Working in batches so you don’t overcrowd the pan, carefully add tortilla wedges in a single layer and fry, turning occasionally, until golden and crisp, about 1 to 2 minutes per side (total 2–4 minutes depending on thickness). Use a slotted spoon or tongs to transfer chips to a paper-towel-lined tray to drain.

While chips are still warm, sprinkle with 1 tsp fine sea salt, tossing gently to distribute. Let cool briefly; they will crisp further as they cool.

Spoon guacamole into a shallow serving bowl and level the surface slightly. Sprinkle the reserved 1 tbsp toasted pepitas over the top and arrange remaining radish slices decoratively.

Serve the warm chips on the side or in a separate basket. If adding the optional warm chicharron, heat 2 oz briefly in a hot skillet for 30–60 seconds until warm and crisp, then nestle on top of or beside the guacamole. Serve immediately.