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Perfect Kosher Guacamole with Crispy Baked Tortilla Chips - Mexican recipe
I've been making guacamole for years, but it wasn't until I started perfecting my technique that I realized how simple ingredients could create something truly special. The key isn't fancy additions or secret spices. It's about getting the basics right and letting the avocados shine. My grandmother always said the best Mexican food comes from respecting each ingredient, and that philosophy applies perfectly to kosher cooking. This guacamole uses the traditional lime, cilantro, and jalapeño combination that's been perfected over generations. I add just a touch of garlic and some finely diced onion for depth. The salt needs to be kosher, obviously, but more importantly, it needs to be added at just the right moment to draw out the avocado's natural creaminess without making everything watery. The tortilla chips are where I really get excited though. Store-bought chips are fine in a pinch, but baking your own takes maybe ten extra minutes and the difference is incredible. I brush corn tortillas with a light coating of olive oil and season them with coarse salt before cutting. They come out golden and crispy with just the right amount of crunch to hold up against the guacamole without breaking. This combination works perfectly for Shabbat meals, holiday gatherings, or just Tuesday night snacking. I like serving it alongside my kosher chili or as part of a larger Mexican-inspired spread. The guacamole stays fresh for about two days if you press plastic wrap directly onto the surface, though it rarely lasts that long in my house.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Guacamole
  • 4 large ripe avocados should give slightly to pressure
  • 3 tablespoons fresh lime juice about 2 limes
  • 1/4 cup white onion finely diced
  • 1 medium jalapeño pepper seeded and minced
  • 2 cloves garlic minced
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon ground cumin optional
For the Baked Tortilla Chips
  • 8 corn tortillas 6-inch size works best
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse kosher salt

Method
 

Make the Tortilla Chips
  1. Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
  2. Brush both sides of each tortilla lightly with olive oil. Stack the tortillas and cut into 6 wedges using a sharp knife or pizza cutter.
  3. Arrange the wedges in a single layer on the prepared baking sheets. Sprinkle with coarse salt.
  4. Bake for 10-12 minutes, rotating the pans halfway through, until the chips are golden brown and crispy. Let cool on the baking sheets for 5 minutes.
Prepare the Guacamole
  1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
  2. Add the lime juice immediately and mash the avocados with a fork to your desired consistency. I like mine slightly chunky, not completely smooth.
  3. Stir in the diced onion, minced jalapeño, garlic, and cilantro. Mix gently to combine.
  4. Season with kosher salt and cumin (if using). Taste and adjust seasoning as needed, adding more lime juice or salt to taste.
  5. Serve immediately with the warm tortilla chips, or press plastic wrap directly onto the surface of the guacamole to prevent browning if making ahead.

Notes

The guacamole can be made up to 2 hours ahead if covered properly. For the best flavor, let it come to room temperature before serving. If your avocados aren't quite ripe enough, place them in a paper bag with a banana overnight. The tortilla chips can be stored in an airtight container for up to 3 days, though they're best served fresh and warm.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 245mg 11%
Dietary Fiber 7g 25%
Total Sugars 2g
Protein 3g 6%
*Percent Daily Values are based on a 2,000 calorie diet.