Slice the avocados in half lengthwise, remove the pits, and scoop the flesh into a medium mixing bowl. Finely dice the seeded tomato and red onion. If using jalapeño, halve it lengthwise, remove seeds for milder heat, and mince finely. Chop the cilantro leaves and measure lime juice.

Mash avocados

Using a fork or a potato masher, coarsely mash the avocado in the bowl until you reach a chunky but spreadable texture (some small lumps remain). Do not over-puree; you want body and texture.

Combine and season

Add the diced tomato, diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, kosher salt, and black pepper to the mashed avocado. Fold gently with a spatula or spoon until ingredients are evenly distributed. Taste and adjust seasoning: add more salt, a squeeze more lime, or extra pepper as desired.

Rest and serve

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. Transfer to a serving bowl. Optionally garnish with a few cilantro leaves and a small sprinkle of chili powder or extra lime wedge. Serve immediately with house chips.

House Chips

Prep tortillas

Stack tortillas and cut each into 6–8 wedges (triangles) using a sharp knife or pizza cutter.

Heat oil

Pour oil into a deep skillet or heavy-bottomed pot to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until shimmering and a small tortilla scrap sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry chips

Working in small batches (6–8 wedges at a time), carefully add tortilla wedges in a single layer to the hot oil. Fry, stirring or flipping occasionally, until golden and crisp, about 1–2 minutes per side. Avoid overcrowding to maintain oil temperature and even cooking.

Drain and season

Using a slotted spoon or spider, transfer chips to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle evenly with fine sea salt and the optional chili powder. Repeat with remaining tortillas.

Cool and serve

Allow chips to cool for a few minutes until crisp. Serve warm or at room temperature alongside the guacamole.