Chips & Guac Recipe

Prepare and mash avocados

Slice the avocados in half lengthwise, remove pits, and scoop the flesh into a medium mixing bowl. Immediately pour in the 2 tablespoons of fresh lime juice to slow browning and add brightness. Using a fork or potato masher, mash the avocados to your desired texture — smooth with a few chunks is typical for guacamole.

Add aromatics and seasonings

Add the finely chopped red onion, chopped cilantro, diced jalapeño, and diced tomato (if using) to the mashed avocados. Sprinkle in the sea salt, black pepper, and ground cumin if using. Fold ingredients together gently until evenly combined. Taste and adjust seasoning, adding more salt, lime juice, or jalapeño as needed.

Finish and rest

If desired, drizzle 1 teaspoon of extra-virgin olive oil over the surface for a silkier mouthfeel. Cover the bowl tightly with plastic wrap pressed directly onto the guacamole surface to minimize air contact and refrigerate for 10–15 minutes to let flavors meld, or serve immediately at room temperature.

If using store-bought chips: transfer chips to a serving bowl and sprinkle with 1/2 teaspoon kosher salt and a light squeeze of the reserved lime half for brightness. Toss gently to distribute.

If making quick homemade chips: preheat oven to 375°F (190°C). Cut corn tortillas into 6 wedges each. Arrange wedges in a single layer on a baking sheet, brush or spray lightly with oil, and sprinkle with 1/2 teaspoon kosher salt. Bake 8–12 minutes, turning once, until golden and crisp. Cool on a rack before serving. Squeeze the lime half over chips after baking if desired.

Serve immediately: transfer guacamole to a shallow bowl, drizzle a little olive oil and sprinkle a few cilantro leaves or a pinch of chili powder as garnish if desired. Place chips alongside for scooping.