Name: Fresh Guacamole And Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 large Ripe Hass Avocados; 0.5 cup White Onion, finely diced; 0.25 cup Fresh Cilantro, chopped; 1 whole Jalapeño, minced; 2 tbsp Lime Juice; 1 medium Roma Tomato, seeded and diced; 12 small Corn Tortillas; 2 cups Vegetable Oil for frying; 1 tsp Sea Salt

"Indulge in the perfect balance of creamy Hass avocados, zesty lime, and crisp garden vegetables. Paired with warm, hand-fried tortilla chips finished with flaky sea salt, this duo is the quintessential appetizer for any gathering."

1 Ingredients

Qty	Item
3 large 600 g	Ripe Hass Avocados
0.5 cup 75 g	White Onion, finely diced
0.25 cup 15 g	Fresh Cilantro, chopped
1 whole 15 g	Jalapeño, minced
2 tbsp 30 ml	Lime Juice
1 medium 100 g	Roma Tomato, seeded and diced
12 small 300 g	Corn Tortillas
2 cups 475 ml	Vegetable Oil for frying
1 tsp 5 g	Sea Salt

2 Instructions

Step 1. Prepare the chips: Cut each corn tortilla into 6 even wedges. Heat 1 inch of vegetable oil in a heavy skillet to 350°F (175°C).

Step 2. Fry the tortilla wedges in small batches for 2-3 minutes or until golden brown and crisp. Drain on a paper-towel-lined plate and sprinkle immediately with sea salt.

Step 3. Prepare the guacamole: Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.

Step 4. Mash the avocado with a fork or potato masher until you reach your desired consistency (chunky or smooth).

Step 5. Gently fold in the diced onion, tomato, jalapeño, and cilantro.

Step 6. Stir in the lime juice and salt. Taste and adjust seasoning if necessary.

Step 7. Serve the fresh guacamole in a bowl immediately alongside the warm homemade chips.

·
To keep guacamole from browning, place plastic wrap directly on the surface of the dip to eliminate air contact.
·
Use a Molcajete (stone mortar and pestle) for an authentic texture and to release the aromatic oils of the onion and cilantro.
·
Ensure your oil is hot enough before frying chips; if the oil is too cool, the chips will absorb too much fat and become greasy.
·
For a smoky flavor, char the jalapeño over a gas flame before mincing.

? Frequently Asked Questions

How do I choose the best avocados?

Look for Hass avocados that are dark green to black and yield slightly to gentle pressure in the palm of your hand.

Can I bake the chips instead of frying?

Yes! Lightly brush tortilla wedges with oil, sprinkle with salt, and bake at 375°F (190°C) for 10-15 minutes until crisp.

How long does fresh guacamole last?

It is best served immediately, but it can be stored in the refrigerator for up to 24 hours if sealed airtight with a thin layer of lime juice on top.

Is this recipe gluten-free?

Yes, as long as you use 100% corn tortillas and ensure your frying oil hasn't been cross-contaminated with flour-based products.

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