Guacamole & Chips Recipe
Make Guacamole & Chips Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Guacamole
Chips
Method
Guacamole
- 1
Prepare avocados
Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Reserve one small wedge of avocado (optional) for garnish.
- 2
Mash and season
Using a fork or potato masher, mash the avocado to your preferred texture (smooth or slightly chunky). Immediately add the fresh lime juice and kosher salt; stir to combine. The lime prevents browning and brightens flavor.
- 3
Add aromatics and mix
Fold in the finely diced red onion, diced tomato (drained of excess juices), minced jalapeño, minced garlic, chopped cilantro, and ground cumin. Taste and adjust salt, pepper, and lime. If you like a fruity note, fold in a small amount of diced mango or pineapple to taste.
- 4
Rest and finish
Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Before serving, give it a final stir and garnish with the reserved avocado wedge and a few extra cilantro leaves if desired. Keep covered with plastic wrap pressed directly on the surface if not serving immediately to minimize browning.
Chips
- 5
Serve store-bought chips
If using store-bought chips, transfer 6 cups to a serving bowl. Taste and sprinkle a light pinch of kosher salt if they are not already seasoned.
- 6
Make quick oven chips (optional)
Preheat the oven to 375°F (190°C). Spread corn tortilla chips in a single layer on a baking sheet. Very lightly mist with olive oil spray and sprinkle with a pinch of kosher salt. Bake 4–6 minutes until warm and slightly crisped. Remove and cool briefly before serving.
- 7
Serve
Place the guacamole in a shallow bowl and arrange chips around it or in a separate bowl. Serve immediately so chips remain crisp and guacamole fresh.