Homemade Guacamole with Warm Tortilla Chips
Chunky Guacamole with Fresh Lime, Serrano, and Cilantro
Serves 6 · Prep: 15 minutes · Cook: 15 minutes · Total: 30 minutes
I know guacamole is not exactly hard to make, but you have to give this recipe a chance! The avocado stays SUPER chunky and super limey, with lots of cilantro and a little heat from the serrano. Plus, the homemade tortilla chips are worth the extra 15 minutes.
I like ripe Hass avocados best. I mash everything by hand, which keeps some bigger pieces of avocado in the bowl. Oh! And be sure to taste the guacamole with a chip before adding more salt.
Ingredients
For the guacamole
- 4 ripe Hass avocados
- ¼ cup very finely diced white onion
- 1 serrano pepper, finely chopped
- ½ cup chopped fresh cilantro, plus more for finishing
- ¾ teaspoon kosher salt, plus more to taste
- 2 tablespoons fresh lime juice, plus more to taste
For the tortilla chips
- 12 small corn tortillas, about 6 inches each
- Neutral oil, such as avocado, canola, or vegetable oil, for frying
- Fine sea salt or kosher salt, for seasoning
Instructions
- 1
Cut the tortillas
Stack the tortillas and cut each one into 6 wedges. Spread them out on a sheet pan while you make the guacamole. Letting them dry for even 10 to 15 minutes helps them fry a little crisper.
- 2
Crush the onion and serrano
Put the onion, serrano, half of the cilantro, and the kosher salt in a molcajete or medium bowl. Crush everything with the pestle or the back of a sturdy spoon until the onion softens and starts to release some liquid.
- 3
Make the guacamole
Halve and pit the avocados, then scoop them into the bowl. Add the lime juice and mash until the guacamole holds together but still has plenty of avocado pieces. Fold in the remaining cilantro. Taste the guacamole with a tortilla chip. Add more lime or salt if needed, then set it aside while you fry the chips.
- 4
Heat the oil
Pour about 1 inch of oil into a Dutch oven or deep, heavy skillet. Heat it over medium-high until it reaches 350°F. Set a wire rack over a sheet pan, or line the pan with paper towels.
- 5
Fry the tortilla chips
Fry the tortilla wedges in small batches for 60 to 90 seconds, turning once, until crisp and pale golden. Transfer them to the rack and season with salt right away. Let the oil return to 350°F between batches.
- 6
Finish and serve
Spoon the guacamole into a serving bowl and add a little more cilantro. Serve right away with the warm tortilla chips.
Shortcuts and substitutions
Store-bought tortilla chips
Use a sturdy, lightly salted tortilla chip. Warm the chips on a sheet pan at 300°F for 5 minutes before serving.
No serrano pepper
Use one small jalapeño. Jalapeños are usually milder, so taste a small piece before deciding whether to remove the seeds. You can also leave the chile out completely.
No white onion
Use red onion, but rinse it under cold water after chopping so it tastes less sharp. Two scallions also work.
No cilantro
Leave it out and add another tablespoon of finely chopped onion. I would not replace it with parsley; the flavor is completely different.
Baked tortilla chips
Brush both sides of the tortillas lightly with oil before cutting them. Season the wedges with salt and bake at 400°F for 8 to 12 minutes, flipping halfway through.
Air-fryer tortilla chips
Brush the tortilla wedges lightly with oil and air-fry at 350°F for 5 to 7 minutes. Shake the basket once or twice and work in batches.
Add tomato
Fold in one small seeded and finely diced Roma tomato just before serving. Remove the wet center so it does not make the guacamole watery.
Recipe notes
How to choose ripe avocados
Press the avocado gently near the stem. It should give a little without feeling hollow or mushy. If your avocados are still hard, put them in a paper bag with a banana and check them the next day.
Taste the guacamole with a chip
The salt on the tortilla chips changes how the guacamole tastes. Make the final adjustment with the same chips you plan to serve instead of tasting it from a spoon.
Keep the guacamole green
Smooth the surface and press reusable wrap directly against the guacamole so there are no air pockets. Refrigerate it and use it within 1 to 2 days. Stir before serving.
Frequently Asked Questions
What makes homemade guacamole taste better?
Ripe Hass avocados, fresh lime juice, and enough salt make the biggest difference. Crushing the onion, serrano, cilantro, and salt first also spreads the flavor through the entire bowl.
Do I need a molcajete to make guacamole?
No. A medium bowl and the back of a sturdy spoon work well for crushing the onion mixture. Mash the avocado with a fork or potato masher.
How do you keep guacamole from turning brown?
Limit its contact with air. Smooth the top and press reusable wrap directly against the surface before refrigerating. Lime juice helps, but leaving the avocado pit in the bowl does not protect most of the surface.
Can I make guacamole ahead of time?
Yes. Make it up to 24 hours ahead, cover the surface directly, and refrigerate it. Hold back a little cilantro and fold it in just before serving.
Why did my guacamole turn watery?
Too much lime juice, unseeded tomato, or very overripe avocados can loosen guacamole. Add lime gradually and remove the wet center from any tomato.
What corn tortillas make the best homemade chips?
Use small, fairly thin corn tortillas. Slightly stale tortillas fry especially well because they contain less moisture. Fresh tortillas work too; let the cut wedges dry while the oil heats.
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