Chips And House Guacamole Recipe

Prepare aromatics

Finely dice the half red onion until you have about 1/3 cup. Deseed and finely mince the jalapeño (leave seeds in if you prefer more heat). Finely chop the cilantro. If using, seed the Roma tomato and dice into small, 1/4-inch pieces; set aside and use a spoon to drain excess seeds/juice so guacamole doesn’t get watery.

Halve and mash avocados

Cut each avocado lengthwise, twist to separate halves, and remove the pit. Scoop flesh into a medium mixing bowl. Using a fork or potato masher, mash to your preferred texture — leave some small chunks for a classic house guacamole (about 80% mashed, 20% chunky).

Season and combine

Immediately add the fresh lime juice and 3/4 teaspoon of the salt to the mashed avocados to preserve color and begin seasoning. Add the diced red onion, minced jalapeño, diced tomato, chopped cilantro, ground cumin (if using), and olive oil (if using). Fold gently to combine, tasting as you go. Adjust salt to 1 teaspoon total if needed and add the remaining lime juice to balance acidity.

Rest and adjust

Let the guacamole rest at room temperature for 5–10 minutes to allow flavors to meld. Taste one more time and adjust seasoning — more salt, a squeeze more lime, or extra cilantro as desired. Transfer to a serving bowl, make a shallow well in the center, and drizzle a scant 1/4 tsp olive oil into the well if desired for presentation.

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate for up to 6 hours. Bring back to room temperature and stir gently before serving.

Preheat or heat oil

If frying: pour oil into a deep skillet or pot to a depth of about 1 inch and heat over medium-high until it registers 350°F (175°C) or a small piece of tortilla sizzles immediately. If baking: preheat oven to 400°F (200°C) and line a baking sheet with parchment.

Cut tortillas

Stack tortillas and cut each into 6 wedges (like cutting a pizza) for standard chip shapes. Keep wedges uniform so they cook evenly.

Fry method

Working in small batches so oil temperature stays steady, carefully add tortilla wedges to hot oil and fry for about 1 to 1½ minutes per side, turning once, until golden and crisp. Use a slotted spoon to transfer to a rimmed plate lined with paper towels. While still warm, sprinkle with the teaspoon of salt (and lime zest if using). Repeat with remaining wedges.

Bake method

Toss tortilla wedges in a bowl with the 1/2 cup oil (or brush lightly) until lightly coated. Arrange wedges in a single layer on the prepared baking sheet without overlapping. Bake 8–12 minutes, flipping once halfway through, until edges are golden and crisp. Sprinkle immediately with the teaspoon of salt (and lime zest if using). Let cool slightly to crisp further.

Serve the chips warm or at room temperature alongside the guacamole. Store any leftover chips in an airtight container for up to 2 days; baked chips will stay crisper longer than fried.