Chips & Guacamole Recipe

Prepare ingredients

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Finely dice the tomato (removing seeds helps avoid excess moisture), mince the red onion, chop the cilantro, and finely mince the jalapeño if using. Juice the lime and have your salt, pepper, and cumin measured.

Mash and season

Using a fork or a potato masher, gently mash the avocado to your desired texture—leave some chunks for body (aim for mostly mashed with some pea-sized pieces). Immediately add the lime juice and sprinkle in the sea salt and ground black pepper; mix to combine. The acid prevents browning and balances the richness.

Fold in fresh components

Add the diced tomato, minced red onion, chopped cilantro, and minced jalapeño (if using) to the mashed avocado. Gently fold everything together until evenly distributed. Taste and adjust seasoning: add more salt, a squeeze more lime, or a pinch more cumin if desired.

Finish

If using, drizzle the extra-virgin olive oil over the top and gently fold once—this adds a glossy finish and rounds flavor. Transfer the guacamole to a serving bowl. Press a piece of plastic wrap directly onto the surface if not serving immediately to minimize browning.

If using store-bought chips, pour into a serving bowl or arrange on a platter. If you prefer warmed chips, spread them on a baking sheet and warm in a 350°F (175°C) oven for 4–6 minutes until just crisp and fragrant — watch carefully to avoid burning.

Lightly sprinkle the chips with the coarse sea salt if they need extra seasoning. Arrange lime wedges alongside.

Serve the guacamole immediately with the chips and lime wedges. Encourage guests to squeeze a bit of lime over individual portions if they like more brightness.