Big Game Guacamole Chips (Printable)

Fresh avocado blend with zesty ingredients paired with crisp corn chips, perfect for sharing and snacking.

# What You'll Need:

→ For the Guacamole

01 - 3 large ripe avocados
02 - 1 small red onion, finely diced
03 - 1 medium tomato, seeded and diced
04 - 1 jalapeño, seeded and minced
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh cilantro, chopped
07 - Juice of 1 lime
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper

→ For the Homemade Chips

10 - 12 small corn tortillas
11 - 2 tbsp olive oil or vegetable oil
12 - 1/2 tsp sea salt

# How To Make It:

01 - Preheat oven to 400°F.
02 - Stack corn tortillas and cut into sixths to create chip-sized wedges.
03 - Arrange tortilla wedges in single layer on two large baking sheets. Brush both sides lightly with oil and sprinkle with sea salt.
04 - Bake for 10–15 minutes, flipping halfway, until golden brown and crisp. Let cool on rack.
05 - Halve, pit, and scoop avocados into medium bowl. Mash gently with fork, leaving some texture.
06 - Add red onion, tomato, jalapeño, garlic, cilantro, lime juice, salt, and pepper. Stir to combine. Taste and adjust seasoning if needed.
07 - Transfer guacamole to serving bowl. Serve immediately with homemade chips.

# Tips from dashanddishes:

01 -
  • The warm chips crunch like something from a restaurant, not a bag
  • You control exactly how much heat goes into every bite
  • Making it fresh means no brown spots or sad, gray guacamole
02 -
  • Warm chips are non-negotiable, they elevate everything about this recipe
  • Stop mashing before the avocados turn into baby food, texture matters
  • The lime juice does double duty, adding brightness while preventing oxidation
03 -
  • Pick avocados that give slightly when pressed, but avoid mushy ones
  • If making ahead, press plastic wrap directly onto the surface to prevent browning

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