Guacamole and Chips are a timeless duo, bringing together creamy, zesty guacamole and crispy, golden tortilla chips. My homemade recipe takes things up a notch with freshly fried corn chips and a guacamole packed with bright, bold flavors. Whether you're hosting a gathering, enjoying a cozy night in, or prepping for Taco Tuesday, this easy recipe is sure to be a hit.
The rich, buttery texture of ripe avocados pairs perfectly with the crunch of homemade tortilla chips, while red onion, tomatoes, and fresh lime juice add balance and freshness. Plus, with just a few simple ingredients, you can whip up this restaurant-quality appetizer in no time!
Jump to:
- Why You Will Love These Guacamole and Chips
- Ingredients
- Substitutions and Variations
- How to Make Guacamole and Chips
- CHIPS:
- GUACAMOLE:
- More Recipes You Will Love
- How to Store Guacamole and Chips
- What to Serve with Guacamole and Chips
- Top Tips
- Frequently Asked Questions About Guacamole and Chips
- More Recipes You Will Love
- Guacamole and Chips Recipe
This guac recipe is Radcliffe's favorite snack any night of the week, which is why I created this Mexican-inspired menu. Some others you might want try are Pickled Red Onions, Spaghetti Squash Enchilada Boats, Margarita Mix, Instant Pot Pork Carnitas, Southwest Chicken Casserole, or Mexican Candy Shot.
Why You Will Love These Guacamole and Chips
- Fresh & Flavorful: Made with simple, fresh ingredients for the best taste.
- Crispy Homemade Chips: Elevate your snack with freshly fried, perfectly salted corn tortilla chips.
- Quick & Easy: Ready in minutes with minimal effort.
- Customizable: Adjust seasonings, spice level, and mix-ins to your liking.
- Perfect for Entertaining: A crowd-pleasing snack for game nights, parties, or taco night.
Ingredients
Just a short trip through the produce section of your local grocery store for the essentials for this simple guacamole recipe.
See the recipe card below for the exact quantities of each ingredient.
- Corn Tortillas: The staple for this recipe, but can you sub for flour if preferred.
- Flaky Sea Salt: To enhance the flavor of the guacamole and to season the chips.
- Vegetable Oil: Used for frying the chips, any high smoke point oil will work well.
- Avocados: The main ingredient in guacamole, they provide a rich and creamy texture, with a hint of sweetness.
- Roma Tomatoes: Add texture and provide some acidity to balance the avocados.
- Red Onion: Create a subtle crunch and sweetness.
- Fresh Cilantro: Brings a burst of freshness; can be omitted if preferred.
- Limes: Another acid provider to balance the avocado and slows browning.
For this guac recipe, you'll want to have on hand a sharp knife, mixing bowl, measuring cups and spoons, large skillet with deep sides, and slotted wire spoon.
Substitutions and Variations
Looking to switch things up? Here are some simple tweaks and variations to make it your favorite way!
- Flour Wraps: Use flour instead of corn if that is an easier option.
- Tortilla Chips Alternative: If you’re short on time, store-bought tortilla chips work great too.
- Red Onion Swap: Swap for white onion or green onions for a milder taste.
- Tomato-Free Guacamole: Simply omit the tomatoes if you prefer a smoother guacamole.
- Spice it Up: Add diced jalapeño pepper or a dash of hot sauce for heat.
- Flaky Salt Swap: You can use kosher salt or any sea salt variation of your choosing.
- Cilantro-Free Option: If you’re not a fan of cilantro, try finely chopped parsley instead.
How to Make Guacamole and Chips
In just a few simple steps you can make fresh, homemade guacamole and chips.
CHIPS:
Fill a large pan with deep sides with about 1 inch high with oil. Prep a surface area with paper towel for the excess oil.
Heat oil between 350F-375F. Fry corn tortilla pieces for about 1 minutes, or until they start to turn a light gold color (note: you do not have to flip them).
With a heat-safe slotted spoon remove from the chips from the oil and place onto the prepared surface. Sprinkle with flaky sea salt and allow them to air dry.
GUACAMOLE:
Prepare your guacamole by adding avocados into a medium bowl and mash them with a fork.
Add red onion, cilantro, tomatoes, lime juice and salt as listed, or to your flavor preferences, and mix well. Add additional salt and lime juice as needed.
Serve with chips and enjoy.
Hint: Look for avocados that yield slightly when pressed but aren’t overly soft.
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How to Store Guacamole and Chips
This recipe is best fresh, but here are some ways we store both the guac and chips.
- Refrigerator: If you add extra lime juice and store in an airtight container or bag, it can help keep its fresh green hue for a day or two. Our homemade chips are safe on the counter in a bag for a couple days.
- Freezer: Place in a freezer bag and remove all the air, the guacamole can last up to 3 months. Thaw in the fridge overnight and mix well.
What to Serve with Guacamole and Chips
There are many things that you can eat alongside this easy guacamole. Here are a few recipes for inspiration.
- Margaritas: A classic pairing! Try our fresh classic margarita or frozen strawberry margarita.
- Fresh Limeade: A non-alcoholic, refreshing option that complements the citrusy flavors.
- Carnitas: Our Instant Pot carnitas go perfectly with this guac and chips recipe.
- Salsa & Queso: A trio of dips with guacamole, homemade salsa, and warm queso dip makes the ultimate snack platter.
- Enchiladas: Chicken enchiladas with a side of guac make a delicious combo, or try our spaghetti squash enchiladas for a tasty vegetarian twist.
Top Tips
Here are some tips I have learned for making the best guacamole recipe and homemade tortilla chips.
- Fry Chips in Batches: Avoid overcrowding the pan for even cooking and crispiness.
- Salt when Hot: Be sure to add the salt to the chips when they are still warm. This keeps the salt from just falling off.
- Don’t Over-Mash: Leave some chunks in the guacamole for the best texture.
- Season to Taste: Adjust lime juice and salt to your preference before serving your guacamole.
- Serve Fresh: Guacamole is best enjoyed immediately but can be stored with a layer of plastic wrap pressed against the surface to prevent browning.
Frequently Asked Questions About Guacamole and Chips
Do you have questions about making our guacamole and chips recipe?
Yes. Although they are the best fresh, you can store them in an airtight container at room temperature for up to 2 days to keep them crispy.
Press plastic wrap directly onto the surface or mix in a little extra lime juice to slow oxidation.
Absolutely. Brush tortillas with oil and bake at 375F for about 10-12 minutes until crispy. Sprinkle with sea salt.
No, but you can add diced jalapeños or a dash of your favorite hot sauce if you like heat.
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Guacamole and Chips Recipe
Equipment
- Large Frying Pan with Deep Sides
- Slotted Spoon (heat safe)
- Measuring Cups and Spoons
- Mixing Bowl
Ingredients
Corn Chips:
- 10 corn tortillas cut into 6 pieces
- vegetable oil 1” high
- flaky sea salt
Guacamole:
- 4-5 avocados peeled and pit removed
- ½ small red onion minced
- ½ bunch cilantro minced
- 1-2 Roma tomatoes seeded and diced
- 2 limes juiced
- 1 teaspoon flaky sea salt
Instructions
- Fill a large pan with deep sides with about 1 inch high with oil. Prep a surface area with paper towel for the excess oil.
- Heat oil between 350F-375F. Fry corn tortilla pieces for about 1 minutes, or until they start to turn a light gold color (note: you do not have to flip them). Do not
- With a heat-safe slotted spoon remove from the chips from the oil and place onto the prepared surface. Sprinkle with flaky sea salt and allow them to air dry.
- Then prepare your guacamole by adding avocados into a medium bowl and mash them with a fork.
- Add red onion, cilantro, tomatoes, lime juice and salt as listed, or to your flavor preferences, and mix well. Add additional salt and lime juice as needed.
- Serve with chips and enjoy.
Notes
- Look for avocados that yield slightly when pressed but aren’t overly soft. Avoid overcrowding pan, fry in batches, for even cooking and crispiness.
- Be sure to add the salt to the chips when they are still warm. This keeps the salt from just falling off.
- Leave some chunks in the guacamole for the best texture.
- Adjust lime juice and salt to your preference before serving your guacamole.
- Guacamole is best enjoyed immediately but can be stored with a layer of plastic wrap pressed against the surface to prevent browning.
Nutrition
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Madhu says
This homemade version with freshly fried corn chips looks amazing!
Eva Filer says
We hope you enjoy it!
Joanne says
Great recipe.
Eva Filer says
We are so glad you enjoyed it!
Abi says
Wow, love Guacamole! We make atleast once in every week 🙂
Eva Filer says
So glad you like it Abi, we love it too. It is too easy not to make regularly!
Tina says
Guacamole is my favorite! Love this...so yummy!
Eva Filer says
Glad you liked it!