Finely dice the red onion, jalapeño (remove seeds for milder heat), mince the garlic, and chop the cilantro. If using tomato, seed and dice it into small pieces to avoid adding extra liquid.

Halve and scoop avocados

Cut each avocado lengthwise, twist to separate halves, remove the pit, and scoop the flesh into a medium mixing bowl.

Mash and combine

Using a fork or potato masher, mash the avocados to your desired texture: mostly smooth with some small chunks is classic. Add the diced red onion, jalapeño, minced garlic, chopped cilantro, and diced tomato (if using).

Season

Add the lime juice, ground cumin (if using), kosher salt, and freshly ground black pepper. Stir gently to combine. Taste and adjust salt, lime, or jalapeño for heat. The lime also helps slow browning.

Rest briefly

Let the guacamole sit at room temperature for 10 minutes to allow flavors to meld before serving. If not serving immediately, press plastic wrap directly onto the surface to minimize air contact and refrigerate for up to 2 hours.

Chips

Prepare tortillas

Stack the corn tortillas and cut each into 6 wedges (like slicing a pie) for standard chip size. Keep the wedges covered with a clean towel to prevent drying while you heat the oil.

Heat oil

Pour oil into a heavy-bottomed skillet or shallow pot to a depth of about 1/2 inch (enough to submerge chips partially). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small piece of tortilla sizzles immediately when added.

Fry chips

Working in small batches (about 8–12 wedges, depending on pan size), carefully add tortilla wedges to the hot oil in a single layer. Fry, stirring or flipping occasionally, until golden brown and crisp, about 1 to 1.5 minutes per side. Avoid overcrowding to keep oil temperature steady.

Drain and season

Use a slotted spoon or spider to transfer chips to a paper towel–lined tray. Immediately sprinkle with kosher or flaky sea salt while still hot so salt adheres. Repeat with remaining wedges.

Optional oven-baked method

For a lighter chip, preheat oven to 375°F (190°C). Brush or spray tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and bake 8–12 minutes, flipping once, until golden and crisp. Sprinkle with salt while warm.