Restaurants›Hilltop Retreat›Chips & Guacamole Recipe

Chips & Guacamole Recipe

Inspired by Hilltop Retreat
Time30m
Serves4

Make Chips & Guacamole Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Guacamole

Chips

Method

Guacamole

1

Prepare avocados

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

2

Mash and season

Use a fork or potato masher to gently mash the avocado to your preferred texture (chunky or smooth). Immediately stir in lime juice, kosher salt, and black pepper to prevent browning and build base seasoning.

3

Add aromatics and mix

Fold in the finely diced red onion, minced jalapeño, minced garlic, diced tomato (drained of excess juices), chopped cilantro, and ground cumin if using. Taste and adjust salt, lime juice, or jalapeño heat as needed.

4

Rest briefly

Let the guacamole sit at room temperature for 10 minutes to allow flavors to meld. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 4 hours.

5

Serve

Transfer guacamole to a serving bowl. Garnish with a little extra cilantro and a squeeze of lime if desired. Serve with chips.

Chips

6

Preheat oil (for frying)

If frying, pour about 1 inch of vegetable oil into a large skillet or pot (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small tortilla scrap sizzles immediately when added.

7

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like slicing a pizza) using a sharp knife or pizza cutter. Keep wedges covered with a damp towel to prevent drying if you’re working in batches.

8

Fry the chips

Working in small batches, carefully add tortilla wedges to the hot oil in a single layer. Fry, stirring or flipping occasionally, until golden and crisp, about 1 to 1.5 minutes per batch. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

9

Season chips

While still warm, sprinkle chips with kosher salt and optional chili-lime seasoning or smoked paprika. Toss gently to coat evenly. Repeat with remaining tortillas.

10

Alternative: oven-baked chips

If you prefer baked chips, preheat oven to 400°F (200°C). Brush both sides of wedges lightly with oil or spray, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until golden and crisp. Season immediately after baking.

11

Cool slightly

Let chips cool for 2–3 minutes so they crisp fully. Transfer to a bowl or platter for serving with the guacamole.