Chips • Salsa • Guacamole Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like a pizza) using a sharp knife or pizza cutter. Keep wedges covered with a damp towel to prevent drying while you work.

Heat oil

Pour vegetable oil into a wide, heavy skillet or a medium saucepan to a depth of about 1/3 inch (enough to shallow fry). Heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles and browns in about 30 seconds.

Fry chips

Working in batches so chips aren’t crowded, carefully add tortilla wedges in a single layer. Fry 1 to 1 1/2 minutes per side, turning once with tongs, until golden and crisp. Remove with a slotted spoon or spider and drain on paper towels.

Season

While still warm, sprinkle chips with fine sea salt. Transfer to a wire rack to cool to room temperature so they stay crisp.

Allow oil to cool completely before disposing or storing. Serve chips alongside salsa and guacamole.

Dice and drain tomatoes

After dicing the tomatoes, place them in a fine-mesh sieve set over a bowl and let drain for 5–10 minutes to remove excess juice so the salsa isn’t watery.

Combine ingredients

In a medium bowl, combine drained tomatoes, diced onion, minced jalapeño, and chopped cilantro.

Season

Add lime juice, kosher salt, and black pepper. Stir well and taste; adjust lime and salt to preference.

Let rest 10–15 minutes at room temperature to allow flavors to meld before serving. Refrigerate up to 24 hours; bring to room temperature before serving.

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium bowl.

Mash and add mix-ins

Use a fork to mash avocados to your desired texture (smooth or slightly chunky). Add diced tomato, minced red onion, chopped cilantro, lime juice, ground cumin, kosher salt, black pepper, and optional minced jalapeño.

Taste and adjust

Stir to combine, taste, and adjust seasoning with more salt or lime juice as needed. If planning to serve later, press plastic wrap directly onto the guacamole surface to minimize browning and refrigerate.

Serve immediately with warm tortilla chips and fresh salsa.