Spicy Guacamole with Tortilla Chips (Printable)
Fresh zesty guacamole with a spicy kick and crunchy homemade tortilla chips—ideal for entertaining and game day gatherings.
# What You'll Need:
→ Guacamole
01 - 3 ripe avocados
02 - 1 small red onion, finely diced
03 - 1 medium jalapeño, seeded and finely chopped
04 - 1 medium tomato, seeded and diced
05 - 1/3 cup fresh cilantro, chopped
06 - 2 cloves garlic, minced
07 - Juice of 1 large lime
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
→ Tortilla Chips
11 - 12 corn tortillas
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
# How To Make It:
01 - Set oven to 400°F (200°C).
02 - Brush both sides of each tortilla with olive oil. Stack and cut into 6 wedges each. Arrange wedges in a single layer on baking sheets and sprinkle with sea salt.
03 - Bake for 8 to 10 minutes until golden and crisp, rotating pans halfway through baking. Transfer to a cooling rack.
04 - Halve and pit the avocados. Scoop flesh into a large mixing bowl and mash to desired consistency.
05 - Add red onion, jalapeño, tomato, cilantro, garlic, lime juice, cumin, salt, and black pepper to the mashed avocados. Gently fold all ingredients together until well combined. Taste and adjust seasoning as needed.
06 - Transfer guacamole to a serving bowl and serve immediately alongside tortilla chips.
# Tips from dashanddishes:
01 -
- The homemade tortilla chips stay impossibly crisp even after sitting out during a double-overtime nail-biter.
- The balance of creamy avocados with the sharp kick of jalapeno creates that addictive cant-stop-dipping quality that keeps conversations flowing around the TV.
02 -
- Pressing plastic wrap directly onto the surface of the guacamole truly does prevent browning, a technique I stubbornly resisted until witnessing the difference firsthand at a day-long tournament viewing.
- Warming tortillas slightly before cutting them into wedges prevents cracking and results in cleaner edges that bake more evenly.
03 -
- When selecting avocados for a planned event, buy them rock-hard four days ahead and let them ripen on the counter, then move to the refrigerator the night before to halt ripening at the perfect point.
- The back of a fork makes a better avocado masher than a potato masher, creating that ideal combination of smooth base with small chunks that gives homemade guacamole its signature texture.