Guacamole & Chips Recipe

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Reserve one avocado pit if you want to help slow browning (optional).

Mash and season

Using a fork or potato masher, mash avocados to a mostly-smooth but slightly chunky texture (about 10–15 quick mashes). Immediately add lime juice, kosher salt, black pepper, and cumin (if using) and stir to combine.

Fold in aromatics

Add finely diced red onion, minced jalapeño, chopped cilantro, and diced seeded tomato. Gently fold until evenly distributed, tasting and adjusting salt, pepper, or lime as needed. Cover tightly with plastic wrap pressed directly onto the surface to prevent browning and set aside until ready to serve.

Combine the diced tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro in a small bowl.

Add the lime juice, kosher salt, and black pepper. Stir thoroughly, then taste and adjust seasoning (more lime or salt if desired). For best flavor, refrigerate for 15–30 minutes to let flavors meld, but serve at room temperature or slightly chilled.

Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). If you don't have a thermometer, test by dropping a tortilla corner into oil—bubbles should form immediately and the tortilla should sizzle.

Stack tortillas and cut each into 6 triangles with a sharp knife or pizza cutter. Work in batches to avoid crowding.

Fry triangles in batches for 45–60 seconds per side, or until edges are crisp and lightly golden. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

While still warm, sprinkle chips lightly with kosher salt. Let cool slightly; serve with guacamole and salsa.

Alternative bake method: Preheat oven to 375°F (190°C). Lightly brush or spray tortilla triangles with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, turning once, until crisp and golden. Season with salt.