Big Game Guacamole Chips

The Super Bowl was at our place last year and someone swore theyd bring the chips. They forgot. Everyone was already arriving, chips were in short supply, and the avocados were sitting on the counter getting dangerously ripe. I threw corn tortillas in the oven with salt and oil, crossed my fingers, and ten minutes later had people asking where I bought them.

My brother-in-law, who claims he hates cilantro, went back for thirds and finally admitted he might have been wrong about the herb. That moment alone was worth the prep work.

Ingredients

• 3 large ripe avocados: Give them a gentle squeeze near the stem, there should be slight yield but no mushy spots
• 1 small red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to tame the sharp bite
• 1 medium tomato, seeded and diced: Removing the watery seeds keeps your guacamole from becoming watery and diluted
• 1 jalapeño, seeded and minced: Leave the white membrane attached for extra heat or remove entirely for a mild version
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, jarred garlic lacks the punch you want
• 1/4 cup fresh cilantro, chopped: Chop the tender stems too, that is where so much of the bright flavor lives
• Juice of 1 lime: Roll the lime on the counter before cutting to maximize the juice you can extract
• 1/2 tsp kosher salt: Start with half and taste, you can always add more but you cannot take it back
• 1/4 tsp freshly ground black pepper: Adds a subtle warmth that rounds out the bright lime and creamy avocado
• 12 small corn tortillas: Look for ones that are pliable, not dried out or cracking at the edges
• 2 tbsp olive oil or vegetable oil: A neutral oil works best here, nothing that will compete with the corn flavor
• 1/2 tsp sea salt: Flaky sea salt adds satisfying crunch and bigger bursts of salty flavor

Instructions

Get your oven ready:

Preheat to 400°F and position racks in the middle of the oven for even baking

Prep the tortillas:

Stack your tortillas and slice each one into six wedges, like a pizza

Season and arrange:

Spread wedges in a single layer on baking sheets, brush both sides with oil, and sprinkle with sea salt

Bake to golden perfection:

Cook for 10 to 15 minutes, flipping halfway through, until deep golden and completely crisp

Start the guacamole base:

Cut avocados in half, remove pits, and scoop flesh into a bowl, mashing gently with a fork

Add the flavor builders:

Mix in onion, tomato, jalapeño, garlic, cilantro, lime juice, salt, and pepper until just combined

Taste and adjust:

Add more salt or lime juice if needed, then serve immediately with your warm chips

Save

This recipe has become our house signature, the thing people actually request when we host. There is something so satisfying about making both components yourself and seeing how quickly the bowl empties.

Making It Ahead

The chips can be baked up to two days in advance and stored in an airtight container. For the guacamole, press plastic wrap directly onto the surface to prevent browning, though it really does taste best within an hour of making it.

Serving Ideas

Transfer the guacamole to a rustic serving bowl and serve chips alongside in a wide basket. I like to sprinkle extra cilantro on top for that pop of green that makes people dive in immediately.

Getting The Texture Right

Mash your avocados until they are mostly smooth but still have small visible chunks. That texture contrast is what keeps each bite interesting and prevents the dip from feeling heavy or one note.

• A fork works better than a food processor for mashing
• Add the lime juice immediately after mashing to help prevent oxidation
• Room temperature avocados mash more evenly than cold ones

Save

Hope this becomes your go-to for every gathering, just like it did for us.

Recipe FAQs

→ How can I keep the guacamole from browning quickly?

To slow oxidation, add lime juice and gently cover the surface with plastic wrap, ensuring minimal air contact before serving.

→ What is the best way to make homemade chips crispy?

Slice tortillas evenly, brush with oil on both sides, spread in a single layer on baking sheets, and bake at 400°F until golden and crisp, flipping halfway.

→ Can I adjust the heat level in this guacamole?

Yes, control spiciness by including or omitting jalapeño seeds, or substituting with serrano peppers for more kick.

→ Are there any suitable variations for added flavor?

Try mixing in diced mango or pineapple for a sweet twist that complements the savory elements well.

→ What pairings work well with this guacamole and chips?

This combination pairs nicely with light Mexican lagers or a refreshing citrus cocktail like a classic margarita.