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Chips And Guacamole Recipe

Name: Love & War in Texas Chips And Guacamole Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 pieces ripe Hass avocados; 2 tbsp fresh lime juice; 1 tsp sea salt; 1 tsp ground black pepper; 0.5 pieces small red onion, finely diced; 1 pieces roma tomato, seeds removed and finely diced; 0.5 pieces jalapeño, seeded and finely minced (optional); 2 tbsp fresh cilantro, chopped; 0.25 tsp ground cumin; 1 clove garlic, minced; 1 tsp olive oil (optional, for silkier texture); 2 pieces roma tomatoes, finely diced; 0.25 pieces white or red onion, finely diced; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 0.5 tsp salt; 0.25 tsp ground black pepper; 0.25 pieces jalapeño, seeded and minced (optional); 0.5 tsp olive oil (optional); 6 cups corn tortilla chips (store-bought or housemade); 0.5 tsp kosher salt (for housemade chips); 2 tbsp vegetable oil (for frying or brushing if baking)

Inspired by Love & War in Texas

Time25m

Serves4

Served with fresh made guacamole and salsa.

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Ingredients

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Guacamole

3 pieces ripe Hass avocados

2 tbsp Fresh lime juice

1 tsp sea salt

1 tsp ground black pepper

1/2 pieces small red onion, finely diced

1 pieces roma tomato, seeds removed and finely diced

1/2 pieces jalapeño, seeded and finely minced (optional)

2 tbsp Fresh cilantro, chopped

1/4 tsp Ground cumin

1 clove Garlic, minced

1 tsp olive oil (optional, for silkier texture)

Salsa

2 pieces roma tomatoes, finely diced

1/4 pieces white or red onion, finely diced

2 tbsp Fresh cilantro, chopped

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1/4 pieces jalapeño, seeded and minced (optional)

1/2 tsp olive oil (optional)

Chips

6 cups corn tortilla chips (store-bought or housemade)

1/2 tsp kosher salt (for housemade chips)

2 tbsp vegetable oil (for frying or brushing if baking)

Method

Guacamole

Prepare avocados

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

Mash and season

Using a fork or potato masher, mash the avocados to your preferred texture (chunky or smooth). Immediately add lime juice and salt to prevent browning; stir to combine.

Add aromatics and mix

Fold in the finely diced red onion, diced tomato (drained of excess juices), minced jalapeño if using, minced garlic, chopped cilantro, ground cumin, ground black pepper, and olive oil if desired. Taste and adjust seasoning with additional salt or lime juice as needed.

Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface to minimize air contact if not serving immediately; keep refrigerated up to 2 hours for best color and flavor.

Salsa

Combine ingredients

In a small bowl, combine the diced roma tomatoes, diced onion, chopped cilantro, minced jalapeño if using, lime juice, olive oil, salt, and pepper. Stir gently to combine.

Rest and adjust

Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning with more salt or lime juice. Keep chilled if not serving within 30 minutes.

Chips

If using store-bought chips

Pour chips into a serving bowl and sprinkle lightly with additional salt to taste, if desired.

If making housemade baked chips

Preheat oven to 375°F (190°C). Cut corn tortillas into triangles (6 per tortilla). Lightly brush both sides with vegetable oil, arrange in a single layer on a baking sheet, sprinkle with kosher salt, and bake 8–12 minutes, flipping once, until crisp and golden. Cool on a wire rack.

If making housemade fried chips

Pour 1–2 inches of vegetable oil into a heavy skillet and heat to 350°F (175°C). Fry tortilla triangles in small batches for 30–60 seconds per side until crisp and lightly golden. Drain on paper towels and immediately season with kosher salt.

Assembly and Serving

Place the guacamole and salsa in separate small bowls and set on a platter with the chips. Serve immediately so chips remain crisp. Leftover guacamole can be stored in an airtight container with plastic wrap pressed onto the surface for up to 48 hours.