Chips & Guacamole Recipe
Make Chips & Guacamole Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Guacamole
Chips
Method
Guacamole
- 1
Prepare avocado
Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
- 2
Mash
Using a fork or potato masher, mash the avocados to your preferred texture: smooth for about 20–30 seconds or chunky with a few larger pieces, about 10–15 seconds of gentle mashing.
- 3
Add acid and seasonings
Immediately add the fresh lime juice and kosher salt to the mashed avocado and stir to combine. This brightens flavor and slows browning.
- 4
Mix aromatics
Add the finely minced red onion, jalapeño (taste first; keep seeds if you want more heat), grated garlic, and ground cumin (if using). Stir gently to distribute evenly.
- 5
Fold in tomato and cilantro
Fold in the seeded diced tomato and chopped cilantro, then adjust seasoning: taste and add more salt, up to 1 1/2 tsp total, or an extra 1/2 tbsp lime juice if needed.
- 6
Rest and serve
Cover the guacamole with plastic wrap pressed directly onto its surface (to limit air contact) and let sit 5–10 minutes for flavors to meld. Remove wrap, give a final gentle stir, transfer to a serving bowl, and garnish with a few cilantro leaves if desired. Serve immediately with chips.
Chips
- 7
Using store-bought chips
Pour chips into a serving bowl and sprinkle with a light pinch of fine sea salt if they are unsalted. Serve alongside guacamole.
- 8
To make quick baked tortilla chips
Preheat oven to 375°F (190°C). Cut corn tortillas into 6–8 wedges each. Brush or lightly spray both sides with vegetable oil, arrange wedges in a single layer on a baking sheet, and sprinkle with 1/2 tsp fine sea salt. Bake 8–12 minutes, turning once, until golden and crisp. Cool slightly before serving.
- 9
To make fried tortilla chips
Heat 1/2 inch of vegetable oil in a heavy skillet over medium-high heat to about 350°F (175°C). Fry tortilla wedges in batches for 30–60 seconds per side until crisp and lightly golden. Transfer to paper towels to drain and immediately season with fine sea salt. Let cool slightly before serving.