Home-made Corn Tortilla Chips With Guacamole Recipe
Make Home-made Corn Tortilla Chips With Guacamole Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Corn tortilla chips
Guacamole
Method
Corn tortilla chips
- 1
Prepare tortillas
Stack the 12 corn tortillas and, if desired, cut each into 6 wedges (like pizza) using a sharp knife or kitchen scissors. For slightly thicker chips you may cut each tortilla into 4 wedges.
- 2
- 3
Fry chips
Working in small batches (4–6 wedges at a time), carefully add tortilla wedges in a single layer, frying and flipping as needed so they crisp evenly. Fry about 1 to 1 1/2 minutes per side until golden and crisp. Use a spider or slotted spoon to transfer chips to a paper-towel-lined tray to drain.
- 4
Season chips
While still warm, sprinkle chips with fine sea salt to taste. If using, combine 1 tsp ground cumin and 1 tsp smoked paprika and sprinkle lightly across batches for a spiced variation. Let chips cool and crisp for 5 minutes before serving.
- 5
Alternative oven method
For baked chips: preheat oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange in a single layer on a parchment-lined baking sheet, and bake 10–12 minutes, flipping halfway, until golden and crisp. Season with salt and spices immediately.
Guacamole
- 6
Prepare avocado
Cut each avocado in half, remove the pits, and scoop the flesh into a medium mixing bowl.
- 7
Mash and season
Add 2 tablespoons fresh lime juice and mash the avocados with a fork to your desired texture — chunky or smooth. Add 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp ground cumin (if using).
- 8
- 9
Rest and serve
For best flavor, let guacamole sit at room temperature for 10–15 minutes to let flavors meld. If you need to store it briefly, press a piece of plastic wrap directly onto the surface to minimize browning. Serve in a bowl with fresh lime wedges alongside warm homemade tortilla chips.