Chips Con Guacamole Recipe

Prepare produce

Wash the tomato, cilantro and lime. Finely dice the tomato into approximately 1/4-inch pieces, removing and discarding the seeds if you prefer less liquid. Finely mince the red onion so pieces are small and not overpowering (about 1/4 cup). If using jalapeño, halve, scrape out seeds with a spoon for less heat and finely mince; measure about 1/2 of a jalapeño.

Halve and mash avocados

Slice each avocado lengthwise around the pit. Twist halves to separate, remove pits with care and scoop flesh into a medium mixing bowl. Using a fork or potato masher, mash the avocado to your preferred texture: mostly smooth with some small chunks for a chunky guacamole, or more thoroughly mashed for creamy texture.

Combine ingredients

Add the diced tomato, minced red onion, chopped cilantro and minced jalapeño (if using) to the mashed avocado. Pour in the fresh lime juice, then sprinkle the kosher salt, black pepper and cumin (if using) over the mixture.

Taste and adjust

Gently fold everything together until evenly combined. Taste and adjust seasoning: add more salt (in 1/4 tsp increments) or additional lime juice if it tastes flat. The lime also helps keep the avocado from browning.

Rest briefly

Let the guacamole sit at room temperature for 5–10 minutes to allow flavors to meld. If you need to hold it longer, press a piece of plastic wrap directly onto the surface to minimize air contact and refrigerate up to 2 hours.

Arrange tortilla chips on a platter or in a bowl. Spoon the guacamole into a serving bowl and place in the center or alongside the chips.

Garnish with additional chopped cilantro or a lime wedge if desired. Serve immediately so chips remain crunchy and guacamole is fresh.