Ingredients
Method
Make the Tortilla Chips
- Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
- 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.
- Arrange the wedges in a single layer on the prepared baking sheets. Sprinkle with coarse salt.
- 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
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
- Add the lime juice immediately and mash the avocados with a fork to your desired consistency. Leave it slightly chunky rather than completely smooth.
- Stir in the diced onion, minced jalapeño, garlic, and cilantro. Mix gently to combine.
- Season with kosher salt and cumin (if using). Taste and adjust seasoning as needed, adding more lime juice or salt to taste.
- 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.