Guacamole and Chips

Enjoy a classic and refreshing guacamole made with creamy avocados, zesty lime, and fragrant cilantro paired with homemade crispy tortilla chips. Perfect for game day or any casual gathering, this appetizer is a crowd-pleaser.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

3 ripe avocados

1 lime, juiced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup diced red onion

2 ripe tomatoes, diced

3 tablespoons chopped cilantro

2 cloves garlic, minced

1/4 teaspoon cumin

1 pack of corn tortillas

Vegetable oil, for frying

Instructions

1. Cut the avocados in half, remove the seed, and scoop the flesh into a bowl.

2. Add lime juice, salt, and black pepper to the bowl and mash with a fork until creamy and slightly chunky.

3. Stir in diced red onion, tomatoes, cilantro, garlic, and cumin until well combined.

4. Taste and adjust seasoning if necessary.

5. Cover and refrigerate the guacamole until serving.

6. For the chips, cut the corn tortillas into wedges.

7. Heat vegetable oil in a large skillet over medium heat.

8. Fry the tortilla wedges in batches until golden and crispy.

9. Remove from oil, drain on paper towels, and sprinkle with salt while hot.

Storage

Store guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. Keep chips in a sealed bag or container.

Reheating

Guacamole is best served fresh and should not be reheated. Chips can be warmed in an oven at 300°F for 5 minutes if necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.