Guacamole & Chips Recipe

Inspired by Lost Palm

Time30m

Serves4

roma tomatoes, yellow onion, cilantro, lime

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Ingredients
Start by washing the roma tomatoes, then dice them finely. Peel and finely chop the yellow onion. Rinse the cilantro and chop it coarsely. Cut the lime in half and set aside.
2
Mash the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash the avocados to your desired level of creaminess.
3
Combine Ingredients
Add the diced roma tomatoes, chopped yellow onion, and chopped cilantro to the mashed avocados. Squeeze the lime juice over the mixture and sprinkle with salt to taste.
4
Mix and Taste
Gently mix all the ingredients together until well combined. Taste and adjust seasoning, adding more salt or lime juice as needed.

5
Prepare the Tortillas
Cut each corn tortilla into quarters to create triangle-shaped chips.
6
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.
7
Fry the Chips
Carefully add a few tortilla triangles to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy, flipping them halfway through.
8
Drain the Chips
Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.