Guacamole + Chips Recipe

Prepare produce

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Zest one lime and set zest aside, then juice until you have about 2 tablespoons. Finely dice the white onion and the seeded roma tomato. Finely chop cilantro and mince the jalapeño, removing seeds if you prefer milder heat.

Mash and season

Using a sturdy fork or potato masher, coarsely mash the avocado to your desired texture (chunky or smooth). Immediately add the 2 tablespoons lime juice and 1 teaspoon kosher salt; mix to combine. The acid helps slow browning and brightens flavor.

Build guacamole

Fold in the diced onion, diced tomato, chopped cilantro, and minced jalapeño. Add 1 teaspoon black pepper, 1/4 teaspoon ground cumin (if using), and 1/2 teaspoon lime zest (if using). Taste and adjust: add more salt, lime juice, or jalapeño to suit preference.

Rest and serve

Let the guacamole sit 5–10 minutes at room temperature to allow flavors to meld. Transfer to a serving bowl. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 1 day.

If using store-bought

Pour tortilla chips into a serving bowl and, if desired, lightly sprinkle 1/4 teaspoon finishing sea salt. Serve alongside guacamole.

If making chips from corn tortillas

Heat neutral oil in a heavy skillet or saucepan to 350°F (175°C). While oil heats, cut corn tortillas into wedges (6 wedges per tortilla). Fry in batches, 30–60 seconds per side, until crisp and lightly golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season with a light sprinkle of sea salt. Let cool slightly and serve with guacamole.