Guacamole with Homemade Tortilla Chips

Guacamole takes its name from Nahuatl for avocado sauce, a Mexican classic rooted in Aztec kitchens. Fresh lime and jalapeño brighten the mash, served with crisp homemade baked tortilla chips.

Serves 4

Estimate for one serving

• 320 cal
• 5.2g protein
• 32g carbs
• 21g fat
• 9g fiber

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Ingredients

• 3 medium (about 1.5 lbs total) ripe avocados
• 2 medium Roma tomatoes
• 1/2 medium white onion
• 1/4 cup chopped fresh cilantro
• 1 medium jalapeño pepper
• 1 large lime
• 1 clove garlic
• 3/4 tsp kosher salt
• 1/4 tsp ground cumin
• 8 six-inch corn tortillas
• 2 tbsp olive oil
• 1/2 tsp coarse sea salt

Instructions

1. 1Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl. Mash lightly with a fork, leaving some chunky texture.
2. 2Dice the Roma tomatoes (discard seeds if very watery) and add to the bowl.
3. 3Finely dice the onion and jalapeño (remove seeds for milder heat); add both to the bowl.
4. 4Mince the garlic clove and chop the cilantro; stir them in.
5. 5Squeeze in the juice of large lime (about 3 tbsp).
6. 6Add the kosher salt and cumin. Gently fold everything together until just combined. Taste and adjust salt or lime if needed. Cover with plastic wrap pressed directly on the surface and set aside.
7. 7Preheat oven to 375 °F. Line two baking sheets with parchment paper.
8. 8Brush both sides of each corn tortilla lightly with olive oil, then cut each tortilla into 8 wedges.
9. 9Arrange the wedges in a single layer on the baking sheets. Sprinkle evenly with coarse sea salt.
10. 10Bake 8–10 minutes, rotating the pans halfway, until the chips are crisp and lightly golden. Let cool on the pans for 2 minutes—they crisp further as they cool.
11. 11Serve the guacamole immediately with the warm tortilla chips. Leftovers keep in an airtight container in the fridge up to 1 day.