Chunky Guacamole with Tortilla Chips

Chunky Guacamole with Tortilla Chips

Coarsely mashed avocados meet lime, cilantro, and crisp fried corn tortillas.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This guacamole stays chunky with a fork-mashed texture, brightened by fresh lime juice, onion, and jalapeño. Paired with warm, crisp homemade tortilla chips fried in vegetable oil and salted straight out of the pan, it makes a satisfying appetizer or snack for gatherings.

Ingredients

  • 3 ripe avocados, halved and pitted
  • 2 tablespoons lime juice, freshly squeezed
  • 1/4 cup white onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 roma tomato, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon salt, plus more to taste
  • 12 corn tortillas, cut into wedges
  • 2 cups vegetable oil, for frying
  • 1/2 teaspoon salt, for seasoning chips

Method

  1. Cut the corn tortillas into 6 wedges each and spread them out on a baking sheet or clean towel to dry slightly for 10 minutes.

  2. Pour the vegetable oil into a 9-inch skillet and heat over medium-high heat to 350°F.

  3. Fry the tortilla wedges in small batches for 2 to 3 minutes, turning once, until golden and crisp.

  4. Transfer the fried chips to a paper towel-lined plate and sprinkle immediately with salt.

  5. Repeat frying in batches until all tortilla wedges are cooked, letting the oil return to temperature between batches.

  6. Scoop the avocado flesh into a medium bowl and mash coarsely with a fork, leaving some chunks intact.

  7. Add the lime juice, onion, cilantro, jalapeño, tomato, garlic, and salt to the mashed avocado and fold gently to combine.

  8. Taste and adjust salt and lime juice as needed, then serve immediately with the warm tortilla chips.

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    Chunky Guacamole with Tortilla Chips

    This guacamole stays chunky with a fork-mashed texture, brightened by fresh lime juice, onion, and jalapeño. Paired with warm, crisp homemade tortilla chips fried in vegetable oil and salted straight out of the pan, it makes a satisfying appetizer or snack for gatherings.

    40 min 4 servings 420 cal

    Ingredients

    • 3 ripe avocados, halved and pitted
    • 2 tablespoons lime juice, freshly squeezed
    • 1/4 cup white onion, finely diced
    • 1/4 cup cilantro, chopped
    • 1 jalapeño, seeded and minced
    • 1 roma tomato, diced
    • 1 clove garlic, minced
    • 1/2 teaspoon salt, plus more to taste
    • 12 corn tortillas, cut into wedges
    • 2 cups vegetable oil, for frying
    • 1/2 teaspoon salt, for seasoning chips

    Method

    1. 1

      Cut the corn tortillas into 6 wedges each and spread them out on a baking sheet or clean towel to dry slightly for 10 minutes.

    2. 2

      Pour the vegetable oil into a 9-inch skillet and heat over medium-high heat to 350°F.

    3. 3

      Fry the tortilla wedges in small batches for 2 to 3 minutes, turning once, until golden and crisp.

    4. 4

      Transfer the fried chips to a paper towel-lined plate and sprinkle immediately with salt.

    5. 5

      Repeat frying in batches until all tortilla wedges are cooked, letting the oil return to temperature between batches.

    6. 6

      Scoop the avocado flesh into a medium bowl and mash coarsely with a fork, leaving some chunks intact.

    7. 7

      Add the lime juice, onion, cilantro, jalapeño, tomato, garlic, and salt to the mashed avocado and fold gently to combine.

    8. 8

      Taste and adjust salt and lime juice as needed, then serve immediately with the warm tortilla chips.