Big Game Guacamole Chips

The first time I made guacamole for a Super Bowl party, I doubled the recipe thinking there would be leftovers. By halftime, the bowl was scraped clean and people were actually using chips to scoop up the last bits of lime juice from the sides.

Last year my neighbor stopped by while I was frying chips and stayed for two hours just eating them warm from the oven. Now she texts me every game day asking if Im making that guacamole again.

Ingredients

• 3 large ripe avocados: Give them a gentle squeeze near the stem, there should be slight yield without feeling mushy
• 1 small red onion, finely diced: Soak the diced onion in cold water for 10 minutes to mellow the sharp bite
• 1 medium tomato, seeded and diced: Removing the seeds prevents your guacamole from becoming watery
• 1 jalapeño, seeded and minced: The membrane holds most of the heat, so keep some if you like it spicy
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, garlic powder just tastes flat
• 1/4 cup fresh cilantro, chopped: Pull the leaves from the stems, chop just before adding so they stay bright
• Juice of 1 lime: Roll the lime on the counter before cutting to maximize the juice
• 1/2 tsp kosher salt: Avocados need salt to pop, start here and add more if needed
• 1/4 tsp freshly ground black pepper: Adds a subtle warmth that rounds out the lime
• 12 small corn tortillas: White or yellow corn both work beautifully
• 2 tbsp olive oil or vegetable oil: A light brushing goes a long way
• 1/2 tsp sea salt: Sprinkle while chips are still hot so it sticks

Instructions

Crisp up the chips:

Preheat your oven to 400°F and line two baking sheets while you stack those corn tortillas and cut them into sixths like a pizza.

Season the wedges:

Arrange the tortilla pieces in one layer without overcrowding, brush both sides with oil, and give them a light dusting of sea salt.

Bake until golden:

Slide them into the oven for 10 to 15 minutes, flipping halfway through, until they are golden brown and sound hollow when tapped.

Let them cool:

Transfer the chips to a cooling rack where they will continue to crisp up as they cool down.

Prep the avocados:

Cut the avocados in half, remove the pit with a careful whack of your knife, and scoop the flesh into a medium bowl.

Mash with intention:

Use a fork to gently mash the avocados, leaving some chunks for texture rather than making it completely smooth.

Build the flavor:

Fold in the red onion, tomato, jalapeño, garlic, cilantro, lime juice, salt, and pepper until everything is evenly distributed.

Taste and adjust:

Grab a chip and take a taste, adding more salt or lime juice until the flavors really sing.

Serve immediately:

Transfer the guacamole to your favorite serving bowl and surround it with those warm, crispy chips.

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My cousin declared this the best guacamole shes ever had and now requests it for every family gathering. Watching people hover around the bowl, chip in hand, waiting for someone else to take the first scoop has become part of the tradition.

Making It Ahead

I learned the hard way that guacamole does not keep well, but you can prep all your ingredients hours before. Chop the onions, tomatoes, cilantro, and garlic, storing them separately in the refrigerator. The chips can be baked a day ahead and kept in an airtight container, though they are undeniably best fresh from the oven.

Avocado Selection

The trick to perfect guacamole starts at the grocery store with choosing avocados at the right stage of ripeness. I have bought countless underripe avocados that never softened properly, and overripe ones that turned brown within minutes. The perfect avocado should yield to gentle pressure but still feel firm, with no dark spots or mushy areas.

Serving Ideas

Beyond game day, this guacamole has become my go to for taco Tuesdays, summer barbecues, and even as a topping for scrambled eggs at brunch.

• Try swapping the lime for lemon if you prefer a brighter, less acidic flavor
• Add a half cup of frozen corn when it is in season for extra sweetness and crunch
• Mash in half an avocado if you prefer a smoother, creamier texture

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There is something deeply satisfying about making something from scratch that people usually buy in a bag. Hope this becomes a go to recipe for your gatherings too.

Recipe Questions & Answers

→ How do you make the chips crispy?

Baking tortilla wedges at 400°F with a light coating of olive oil and sea salt ensures they become golden and crispy without frying.

→ Can I adjust the heat level of the guacamole?

Yes, including or omitting the jalapeño seeds controls the heat. For more spice, you can substitute serrano peppers or add extra minced jalapeño.

→ What’s the best way to prepare the avocado for texture?

Mash the avocado gently with a fork, leaving some chunks to maintain a chunky, textured consistency rather than a smooth puree.

→ Are there tasty variations for this guacamole?

Adding diced mango or pineapple introduces a sweet twist that balances the savory and spicy notes wonderfully.

→ How should the guacamole be served for best flavor?

Serve immediately with freshly baked chips to preserve the avocado’s vibrant flavor and prevent browning.

→ Is this suitable for gluten-free diets?

Yes, using certified gluten-free corn tortillas ensures the chips are gluten-free, making the dish suitable for gluten-sensitive individuals.