Fresh Guacamole And Chips Recipe

Prepare avocado

Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

Mash and season

Add lime juice and sea salt to the avocado. Using a fork or potato masher, mash to your desired texture — slightly chunky is recommended (about 8–12 presses).

Add aromatics

Stir in the finely diced red onion, minced garlic, diced tomato (drain seeds/pulp before adding to avoid excess moisture), minced jalapeño if using, chopped cilantro, ground cumin if using, and olive oil. Fold gently to combine without over-mashing the avocado.

Adjust seasoning

Taste and adjust salt, lime, and pepper as needed. If you want it brighter, add up to 1 additional tablespoon of lime juice. Let sit at room temperature for 10 minutes to allow flavors to meld before serving.

Keep fresh

To minimize browning if not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to exclude air, or place an avocado pit in contact with the surface. Refrigerate up to 24 hours.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (approx. 1 cup). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F/175°C if using a thermometer).

Cut tortillas

Stack tortillas in groups of 3–4 and cut each into 6 wedges (triangle chips). Keep them covered with a kitchen towel to prevent drying while you work.

Fry in batches

Carefully slide a few tortilla wedges into the hot oil in a single layer (do not overcrowd). Fry, turning occasionally with tongs, until golden and crisp, about 45–60 seconds per side. Total per batch ~1.5–2 minutes. Adjust heat as needed to prevent burning.

Drain and salt

Use a slotted spoon or tongs to transfer chips to a rimmed baking sheet lined with paper towels to drain. Immediately sprinkle with fine sea salt while still hot so it adheres.

Keep crisp

If making ahead, cool chips completely on a wire rack and store in an airtight container at room temperature for up to 2 days to stay crisp. Re-crisp in a 350°F (175°C) oven for 3–4 minutes if needed before serving.

Alternative baked chips

For a lighter option, brush both sides of tortilla wedges lightly with oil, arrange on a baking sheet in a single layer, and bake at 400°F (200°C) for 8–12 minutes, flipping halfway, until golden and crisp. Salt immediately.

Transfer guacamole to a serving bowl, garnish with a few cilantro leaves and a light drizzle of olive oil if desired. Serve immediately with warm chips and lime wedges on the side.