Chunky Guacamole with Crispy Tortilla Chips

Why You’ll Love This Recipe

• Classic Mexican flavor: bright lime, fresh cilantro, and a gentle jalapeño kick.
• Chunky, scoopable texture that clings perfectly to warm, crisp totopos.
• Flexible heat levels and three chip methods: baked, fried, or warmed store-bought.
• Ready in 20–30 minutes using simple, fresh ingredients.

Grocery List

• Produce: Hass avocados, limes, white onion, jalapeño, Roma tomato, fresh cilantro
• Dairy: None
• Pantry: Corn tortillas or thick-cut tortilla chips, neutral oil (canola/avocado), kosher salt, ground cumin (optional), black pepper (optional)

Full Ingredients

For the Guacamole

• 4 large ripe Hass avocados (about 2 lb/900 g)
• 3 tbsp (45 ml) fresh lime juice, divided, plus more to taste
• 1/3 cup (50 g) finely diced white onion
• 1 small jalapeño, minced (seeded for mild, leave some seeds for heat)
• 1 medium Roma tomato, cored, seeded, and diced small (about 1/2 cup/80 g)
• 1/3 cup (15 g) chopped fresh cilantro (leaves and tender stems)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp ground cumin (optional)
• 1/8 tsp freshly ground black pepper (optional)

For the Totopos (choose one method)

• Baked: 12 corn tortillas (6-inch/15 cm), 2 tbsp neutral oil, 1/2 tsp kosher salt
• Fried: 12 corn tortillas, 3 cups (720 ml) neutral oil for frying, 1/2 tsp kosher salt
• Warmed Store-Bought: 8 cups thick-cut tortilla chips, 1/4 tsp kosher salt (optional)

Optional Garnishes

• Lime wedges
• Extra chopped cilantro
• Thinly sliced jalapeño
• Pinch of flaky sea salt

Step-by-Step Instructions

Step 1: Heat the oven or oil for totopos

For baked totopos, preheat the oven to 375°F/190°C with a rack in the middle. For fried totopos, heat 3 cups (720 ml) neutral oil in a heavy pot to 350°F/175°C, measuring with a thermometer. If warming store-bought chips, set the oven to 300°F/150°C.

Step 2: Marinate the aromatics

In a small bowl, combine the white onion, minced jalapeño, 2 tablespoons (30 ml) lime juice, and 1/2 teaspoon kosher salt. Stir and let sit for 5 minutes. This softens the onion’s bite and infuses the guacamole with bright, even flavor.

Step 3: Prep the tomato and cilantro

Core and seed the Roma tomato, then dice it small. Chop the cilantro (include tender stems for extra flavor). Set both aside; keeping the tomato seeds out prevents watery guacamole.

Step 4: Cube and lime the avocados

Halve the avocados lengthwise, remove the pits, and score the flesh into 1/2-inch (1.25 cm) cubes. Scoop into a medium bowl and toss immediately with the remaining 1 tablespoon (15 ml) lime juice to prevent browning.

Step 5: Mash and season

Add the lime-marinated onion and jalapeño (including juices) to the avocados. Sprinkle in 1/4 teaspoon more kosher salt, the cumin (if using), and black pepper (if using). Mash gently with a fork or potato masher until chunky but cohesive. Fold in the diced tomato and cilantro. Taste and adjust with additional salt and a squeeze more lime as needed.

Step 6: Make the totopos

Baked: Stack tortillas and cut into 6 wedges each. Toss with 2 tablespoons oil and arrange in a single layer on two sheet pans. Bake 12–15 minutes, flipping once at the halfway point, until golden and crisp. Sprinkle with 1/2 teaspoon salt while hot.

Fried: Cut tortillas into wedges. Fry in batches at 350°F/175°C for 2–3 minutes, stirring occasionally, until blistered and crisp. Drain on a paper towel–lined tray and immediately sprinkle with 1/2 teaspoon salt.

Warmed store-bought: Spread chips on a sheet pan and warm 5–7 minutes at 300°F/150°C until fragrant and crisp. Salt lightly if needed.

Step 7: Serve

Transfer the guacamole to a serving bowl or molcajete. Garnish with a little extra cilantro, a few jalapeño slices, and a pinch of flaky salt if you like. Serve immediately with warm, crispy totopos and lime wedges.

Pro Tips

• Choose ripe avocados that yield to gentle pressure at the stem end and still feel slightly firm in the middle for a chunky mash.
• Rinsing diced onion under cold water before marinating further tames sharpness.
• Seed the tomato to control moisture; add it at the end to maintain texture.
• Salt and lime are your balancing act: start modestly, then adjust in small increments.
• For extra authenticity, make it molcajete-style by grinding onion, jalapeño, and cilantro stems first, then folding into the avocados.

Variations

• Roasted Chile Guacamole: Swap jalapeño for 1 roasted, peeled, and minced serrano or poblano for smoky depth.
• Mango-Lime: Fold in 1/2 cup (80 g) small-diced ripe mango for a sweet-tart twist.
• Extra-Picante: Add 1–2 tsp minced habanero (seeded) and a pinch of smoked paprika.

Storage & Make-Ahead

Guacamole is best fresh. To make 6–8 hours ahead, prep the lime-marinated onion/jalapeño and chop the cilantro and tomato; refrigerate separately. Mash the avocados just before serving. Leftover guacamole can be kept up to 24 hours: smooth the surface, squeeze on 1–2 teaspoons lime juice, press plastic wrap directly onto the surface (or add a thin 1/4-inch/0.5 cm layer of cold water), cover, and refrigerate. Stir before serving and re-season. Baked totopos keep crisp in an airtight container at room temperature for up to 3 days.

Nutrition (per serving)

Approximate for 1/6 of recipe with baked totopos: 320 calories; 20 g fat (3 g saturated); 32 g carbohydrates; 11 g fiber; 6 g protein; 480 mg sodium.