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Home » Appetizers

Guacamole and Chips

Published: Mar 16, 2025 · Modified: Apr 25, 2025 by Eva Filer · This post may contain affiliate links · 8 Comments

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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.

Guacamole and Chips served in a bowl with tortillas in the background

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.

Guacamole and Chips Ingredients

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:

Guacamole and Chips being cooked in oil
Guacamole and Chips in a serving plate

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 and Chips close up of a tortilla chips piled up

GUACAMOLE:

Guacamole and Chips being made in a bowl
Guacamole and Chips served in a bowl and home corn chips

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.

Guacamole and Chips served in a bowl close up

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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.
Guacamole and Chips being picked up close up

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?

Can I make the chips ahead of time?

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.

How can I keep my guacamole from turning brown?

Press plastic wrap directly onto the surface or mix in a little extra lime juice to slow oxidation.

Can I bake the chips instead of frying?

Absolutely. Brush tortillas with oil and bake at 375F for about 10-12 minutes until crispy. Sprinkle with sea salt.

Is this guacamole spicy?

No, but you can add diced jalapeños or a dash of your favorite hot sauce if you like heat.

Guacamole and Chips served on a chip

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Guacamole and Chips served in a bowl with tortillas in the background

Guacamole and Chips Recipe

Eva Filer
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.
5 from 4 votes
Print Recipe Pin Recipe
Add to Shopping List Go to Shopping List
Prep Time 5 minutes mins
Make Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer, Sides
Cuisine American, Mexican-Inspired
Servings 8
Calories 241 kcal

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
Get Recipe Ingredients

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

Calories: 241kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 23mgPotassium: 594mgFiber: 9gSugar: 2gVitamin A: 229IUVitamin C: 17mgCalcium: 46mgIron: 1mg
Keyword Appetizers, Avocados, Corn Chips, Dip, Mexican-Inspired, Sides
Tried this recipe?Tag us @myradkitchen or tag #MRKrecipes!

We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.

Guacamole and Chips close up of a tortilla chip with salt

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Comments

  1. Madhu says

    March 22, 2025 at 5:07 pm

    5 stars
    This homemade version with freshly fried corn chips looks amazing!

    Reply
    • Eva Filer says

      March 23, 2025 at 10:06 am

      We hope you enjoy it!

      Reply
  2. Joanne says

    March 20, 2025 at 9:03 pm

    5 stars
    Great recipe.

    Reply
    • Eva Filer says

      March 20, 2025 at 10:02 pm

      We are so glad you enjoyed it!

      Reply
  3. Abi says

    March 19, 2025 at 8:42 pm

    5 stars
    Wow, love Guacamole! We make atleast once in every week 🙂

    Reply
    • Eva Filer says

      March 20, 2025 at 10:04 pm

      So glad you like it Abi, we love it too. It is too easy not to make regularly!

      Reply
  4. Tina says

    March 17, 2025 at 4:02 pm

    5 stars
    Guacamole is my favorite! Love this...so yummy!

    Reply
    • Eva Filer says

      March 17, 2025 at 9:54 pm

      Glad you liked it!

      Reply

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Eva Filer and son Radcliffe of My Rad Kitchen

Hey, I'm Eva! Mama to Radcliffe and married to my high school sweetheart.

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