Chips N' Guac Recipe

Prepare avocados

Cut each avocado in half lengthwise, remove the pit, and scoop flesh into a medium mixing bowl.

Mash and season

Using a fork or potato masher, gently mash the avocado to your preferred texture (slightly chunky is recommended). Immediately stir in the 2 tablespoons fresh lime juice to prevent browning and add bright flavor.

Add aromatics

Fold in the finely diced red onion, chopped cilantro, diced jalapeño, and drained diced tomato until evenly distributed.

Finish and adjust

Season with 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon ground cumin if using. Taste and adjust seasoning — add more lime or salt as needed. Transfer guacamole to a serving bowl and press a piece of plastic wrap directly onto the surface to minimize air contact if not serving immediately.

Serve guacamole with lime wedges alongside the chips.

Preheat and prepare tortillas

If frying: pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch and heat over medium-high until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately. If baking: preheat oven to 375°F (190°C) and line two baking sheets with parchment.

Cut tortillas

Stack tortillas and cut each into 6 wedges (triangles) with a sharp knife or pizza cutter. Keep wedges in a single layer until ready to cook.

Fry method

Working in batches, carefully add tortilla wedges to the hot oil without overcrowding. Fry for 1 to 1.5 minutes per side, flipping once, until crisp and golden brown. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. While still warm, sprinkle chips with the 1 teaspoon fine sea salt and optional 1/2 teaspoon chili powder, tossing gently to coat. Repeat with remaining wedges.

Baked method (alternative)

Toss tortilla wedges lightly with 2 to 3 tablespoons of the oil (use just enough to coat) in a large bowl. Arrange wedges in a single layer on the prepared baking sheets, sprinkle with the 1 teaspoon fine sea salt and optional chili powder, and bake for 8–12 minutes, rotating sheets halfway through, until edges are crisp and lightly browned. Watch closely to avoid burning.

Let chips cool for a couple of minutes so they crisp fully, then serve immediately with the prepared guacamole.