Halve the avocados lengthwise, remove pits, and scoop the flesh into a medium mixing bowl. Finely dice the red onion (about 1/4 to 1/3 cup). Finely mince the jalapeño, removing seeds if you prefer milder heat. Dice the tomato, remove seeds if you want a drier guacamole. Mince the garlic. Chop the cilantro leaves and tender stems.

Mash and season

Using a fork or potato masher, gently mash the avocado to your preferred texture — slightly chunky is recommended. Add the diced red onion, jalapeño, tomato, minced garlic, and chopped cilantro to the bowl. Pour in the lime juice, then sprinkle with sea salt, black pepper, and optional cumin. Fold everything together with a spatula or spoon until evenly combined. Taste and adjust salt, lime, or jalapeño heat as desired.

Rest and finish

Let the guacamole sit for 5 minutes at room temperature to allow flavors to meld. If not serving immediately, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 24 hours. Before serving, give a quick stir and add extra lime juice or salt if needed.

Chips

Prep tortillas and oil

If you want uniform triangular chips, stack tortillas and cut each into 6 or 8 wedges with a sharp knife or pizza cutter. Pour oil into a heavy skillet to a depth of about 1/8 to 1/4 inch (enough to shallow-fry). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately but does not burn (about 325–350°F / 160–175°C if using a thermometer).

Fry chips

Working in batches (do not overcrowd), carefully add tortilla wedges in a single layer and fry, turning once, until golden and crisp, about 30–60 seconds per side. Use tongs or a slotted spoon to transfer chips to a paper-towel-lined tray to drain. While still warm, sprinkle with fine salt to taste. Repeat with remaining tortillas. If you prefer baked chips, toss wedges with 1–2 teaspoons oil, spread in a single layer on a baking sheet, and bake at 400°F (200°C) for 8–12 minutes, flipping once, until crisp and lightly browned.

Cool and serve

Allow chips to cool slightly — they will crisp more as they cool. Transfer to a serving bowl or platter alongside the guacamole.

Optional garnish & serving

Spoon guacamole into a bowl, garnish with extra cilantro leaves, a sprinkle of cotija or feta if using, and serve with lime wedges on the side for squeezing. Place chips nearby for dipping.