Guacamole & Chips Recipe

Prepare produce

Wash and dry the cilantro, jalapeño, and tomato. Halve the avocados lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Finely dice the red onion (use about half a small onion), mince the jalapeño (remove seeds for milder heat), seed and dice the tomato, finely mince the garlic, and chop the cilantro.

Mash avocados

Add the lime juice and kosher salt to the bowl with the avocado. Using a fork or potato masher, mash to a chunky-smooth texture — leave some small avocado pieces for body. Taste and adjust salt and lime as needed.

Combine ingredients

Fold in the diced red onion, minced jalapeño, diced tomato, minced garlic, chopped cilantro, ground cumin (if using), and black pepper. Stir gently until evenly combined. Taste and adjust seasoning: add more lime juice for brightness, more salt for seasoning, or more jalapeño for heat.

Rest and serve

Cover the bowl with plastic wrap pressed directly onto the guacamole surface to minimize browning, or place an avocado pit on top if preferred. Let rest 5–10 minutes at room temperature to allow flavors to meld, then transfer to a serving bowl. Garnish with an extra sprinkle of cilantro or a small drizzle of lime juice, if desired.

If using store-bought chips, spread them on a serving platter and lightly sprinkle with 1/4 tsp kosher salt to freshen. If making quick homemade chips: preheat oven to 400°F (200°C). Cut 8 small corn tortillas into 6 wedges each, arrange in a single layer on a baking sheet, brush both sides very lightly with oil, sprinkle with 1/4 tsp kosher salt, and bake 6–10 minutes, flipping once, until crisp and lightly golden. Cool slightly before serving.

Place chips next to the guacamole bowl. Serve with lime wedges for squeezing over guacamole or chips, if desired.