Chili Crunch Guacamole Recipe

Prepare avocados

Halve the avocados, remove pits, scoop flesh into a medium bowl. Reserve one small piece of avocado if you want a chunky garnish; otherwise proceed with all for the mash.

Mash and season

Using a fork or potato masher, mash the avocado to your desired texture—slightly chunky is recommended. Add the finely diced red onion, minced garlic, chopped cilantro, lime juice, kosher salt, and black pepper. Fold gently to combine and taste; adjust salt and lime as needed.

Incorporate umami and sesame

Stir in the soy sauce (or tamari) and toasted sesame oil to add depth and a faint nuttiness. Mix until evenly distributed.

Add chili crunch

Stir in 2 tablespoons of the Szechuan chili crunch (reserve the remainder for topping). Fold carefully so the oil and crispy bits are distributed but some visible chili bits remain for texture and visual appeal. Taste and add additional chili crunch (up to remaining 1 tablespoon) if you prefer more heat and texture.

Transfer the guacamole to a shallow serving bowl and smooth the surface slightly. If you reserved a chunk of avocado, place it on top as garnish.

Drizzle the remaining 1 tablespoon of Szechuan chili crunch over the top, letting some of the oil pool attractively. Sprinkle sesame seeds and sliced scallions over the chili oil for color and a fresh bite.

Serve immediately with taro chips on the side. If making ahead, press a piece of plastic wrap directly on the guacamole surface to minimize browning and refrigerate up to 2 hours; add chili crunch and garnishes just before serving.

For homemade taro chips (optional): thinly slice taro root on a mandoline, rinse and pat dry, then fry in neutral oil at 350°F (175°C) until crisp and golden, drain on paper towels, and season with a pinch of salt. Let cool before serving with the guacamole.