Crunchy Tortilla Chips With Guacamole Recipe

Preheat Oven

Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper or a silicone mat.

Prepare Tortillas

Stack the whole wheat tortillas and cut each into 6 or 8 wedges (like pizza slices) using a sharp knife or pizza cutter so you have even chip-sized pieces.

Season

In a large bowl, whisk together the extra-virgin olive oil, smoked paprika, ground cumin, kosher salt, and black pepper. Add the tortilla wedges and toss gently with your hands or tongs until each wedge is lightly and evenly coated.

Arrange on Baking Sheet

Spread the coated tortilla wedges in a single layer on the prepared baking sheets, making sure pieces don't overlap so they crisp evenly.

Bake

Bake for 8 minutes, then rotate the pans and flip the wedges. Continue baking for another 6–8 minutes, or until chips are golden at the edges and crisp. Watch closely the last few minutes to avoid burning.

Cool

Remove the baking sheets from the oven and let the chips cool completely on the sheets for 5–10 minutes. They will crisp further as they cool. Transfer to a serving bowl when cool.

Prepare Avocados

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl.

Mash and Season

Add fresh lime juice immediately to the avocado to preserve color. Use a fork or potato masher to mash to your desired consistency (smooth or slightly chunky). Stir in the diced red onion, diced tomatoes, minced cilantro, minced jalapeño, ground cumin, kosher salt, and black pepper.

Adjust Flavor

Taste and adjust seasoning as needed: add more lime juice for brightness, more salt for flavor, or a pinch more cumin. If you want a slightly silkier guacamole, stir in the optional 1 tsp extra-virgin olive oil.

Chill Briefly (optional)

For best balance of flavors, cover the guacamole with plastic wrap (press the wrap directly on the surface to minimize browning) and refrigerate for 15–30 minutes. Alternatively, serve immediately.

Garnish

Before serving, sprinkle with additional chopped cilantro and crumbled cotija or feta if using. Serve with lime wedges on the side.

Place the cooled tortilla chips on a platter and serve with a bowl of guacamole. Encourage guests to squeeze a little lime over the guacamole before scooping for extra brightness.