Halve and pit the avocados. Finely mince the red onion and jalapeño (remove seeds for less heat). Seed and dice the tomato into small pieces. Chop the cilantro and set all components within reach.

Mash avocados

Scoop the avocado flesh into a medium bowl. Add the lime juice and kosher salt. Using a fork or potato masher, mash to a slightly chunky consistency — leave some small pieces for texture. Taste and add more lime or salt as needed to balance.

Build guacamole

Fold the minced red onion, jalapeño, diced tomato (if using), cilantro, ground black pepper and cumin (if using) into the mashed avocado. Stir gently until evenly combined. Adjust seasoning: add up to 1 more teaspoon lime juice or a pinch more salt if needed.

Finish and hold

If desired, drizzle the extra-virgin olive oil over the top for a glossy finish. To keep guacamole from browning, press a piece of plastic wrap directly onto the surface or pour a thin film of lime juice over top before covering. Serve immediately or refrigerate up to 2 hours for best color and flavor.

Tortilla Chips

Preheat and cut

Preheat your oven to 350°F (175°C). Stack the corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter.

Oil and season

Place the tortilla wedges in a large bowl. Drizzle with the neutral oil and toss gently to coat each piece evenly. Sprinkle the 1/2 teaspoon kosher salt and smoked paprika (if using) over the chips and toss again to distribute seasoning.

Bake chips

Arrange the seasoned tortilla wedges in a single layer on one or two baking sheets lined with parchment or a silicone mat, leaving a little space between wedges. Bake for 10–15 minutes, turning once halfway through, until crisp and golden at the edges. Watch closely near the end to prevent burning.

Cool and serve

Remove chips from the oven and let them cool on the baking sheet for 3–5 minutes; they will continue crisping as they cool. Transfer to a serving bowl or plate. Taste and sprinkle an additional pinch of salt if desired. Serve chips warm or at room temperature alongside the guacamole.