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Guacamole & Chips Recipe

Inspired by Masa Mesa
Time40m
Serves4

HOUSEMADE CHIPS

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Ingredients

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Guacamole

Housemade Chips

Method

Guacamole

1

Prepare avocados

Halve the avocados lengthwise, remove the pits, and scoop the flesh into a medium bowl. Discard pits and save one pit if you want to help prevent browning (optional).

2

Mash and season

Using a fork or potato masher, mash the avocado to a chunky consistency (leave some texture). Immediately add the lime juice and kosher salt; mix to combine. The acid helps preserve color and builds flavor.

3

Add aromatics

Fold in the red onion, cilantro, jalapeño, diced tomato, ground cumin, black pepper, and optional green onion. Taste and adjust seasoning — add up to 1/2 tsp more salt or more lime juice if desired.

4

Resting

Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the guacamole surface to minimize air contact. Keep refrigerated until ready to serve (can be made up to 2 hours ahead). Remove from fridge 10 minutes before serving for best texture.

Housemade Chips

5

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like slicing a pizza). Pat wedges lightly with a paper towel to remove any excess moisture.

6

Heat oil

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until shimmering and a small tortilla scrap sizzles immediately (about 350°F / 175°C). If you don't have a thermometer, test with a small tortilla corner.

7

Fry chips

Working in batches (do not overcrowd), add tortilla wedges in a single layer and fry, flipping occasionally, until golden and crisp, about 1 to 1.5 minutes per side. Use a slotted spoon or spider to transfer chips to a paper-towel lined baking sheet to drain. Keep batches moving so oil temperature stays consistent.

8

Season chips

While still warm, sprinkle chips with kosher salt and optional chili powder or smoked paprika for a smoky kick. Toss gently to coat.

9

Crisp finishing (optional)

If any chips seem slightly oily or soft after draining, spread them on a baking sheet and bake at 325°F (160°C) for 3–5 minutes to dry and crisp further. Cool to room temperature.

10

Serve

Arrange chips on a platter and spoon guacamole into a serving bowl. Garnish guacamole with a small cilantro sprig or a light drizzle of olive oil if desired. Serve immediately.