Michael's Guacamole Recipe

Prepare produce

Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely mince the red onion, seed and dice the roma tomato, chop the cilantro, and finely mince the jalapeño (remove seeds if you prefer milder heat).

Mash and season

Using a fork or a sturdy spoon, roughly mash the avocados to your preferred texture—leave some chunks for best texture. Immediately add the lime juice to prevent browning and to brighten flavor. Add the minced red onion, diced tomato, chopped cilantro, minced jalapeño, Michael's seasoning blend, kosher salt, and black pepper.

Combine and adjust

Fold the ingredients together gently until evenly combined. Taste and adjust seasoning: add more salt, a squeeze of lime, or a pinch more Michael's seasoning if desired. Let the guacamole rest 5–10 minutes at room temperature for flavors to marry before serving.

If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours. Remove plastic wrap and stir gently before serving.

Heat oil

Pour oil into a heavy-bottomed skillet or a deep saucepan to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) or until a small scrap of tortilla sizzles immediately when added.

Cut tortillas

Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) to create chip-sized triangles.

Fry chips

Work in batches so chips have room and oil temperature stays consistent. Add tortilla wedges in a single layer and fry, turning once, until golden and crisp, about 1 to 1.5 minutes per side. Use a slotted spoon to transfer chips to a paper towel-lined tray to drain.

Season

While still hot, sprinkle chips with kosher salt and optional lime zest so the seasoning adheres. Serve immediately alongside the guacamole.

For a lower-fat alternative: brush tortillas lightly with oil, cut into wedges, and bake on a single layer at 400°F (205°C) for 8–12 minutes, flipping once, until crisp and lightly browned. Season the same way while warm.