Name: Chips and Guacamole
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 3 ripe avocados; 1 tablespoon lime juice (about 1/2 lime); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper; 1/4 cup finely chopped fresh cilantro (optional); Tortilla chips, for serving

Why You’ll Love Chips and Guacamole Recipe

The flavors are bold and fresh: lime, garlic, jalapeño and cilantro bring life to the creamy avocado base.
It’s great for entertaining: with eight avocados in the recipe, it’s perfectly scaled for a group.
It comes together quickly (about 20 minutes), so you can focus on guests instead of the kitchen.
It uses everyday ingredients, yet feels elevated and special.
You can easily adjust spice level (omit jalapeño for kids, for instance).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 jalapeño (seeded and finely minced)
½ cup red onion (diced)
3 cloves garlic (finely minced)
¼ cup fresh cilantro (finely chopped; you may substitute parsley)
8 large avocados
Juice of 3 limes
1½ teaspoons sea salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
1½ teaspoons cumin
½ cup cherry tomatoes (diced)

Directions

In a large bowl, combine the jalapeño, red onion, garlic and cilantro.
Cut the avocados lengthwise, remove the pits, scoop out the flesh and add it to the bowl.
Squeeze the lime juice over the avocados.
Add the sea salt, black pepper and cumin.
Use a potato masher (or fork) to mash the avocados to your desired consistency. Make sure to mix in the seasoning mixture well.
Stir in the cherry tomatoes until everything is well combined.
Taste and add more salt or pepper if needed. Serve immediately with tortilla chips.

Servings and timing

Yield: 16 servings
Prep time: 20 minutes
Total time: 20 minutes

Variations

Spice it up: Keep some of the jalapeño seeds or add a dash of cayenne or chopped serrano pepper for extra kick.
Chunkier texture: Instead of fully mashing, leave some avocado chunks for more texture.
Roasted flavor: Use fire-roasted tomatoes instead of raw cherry tomatoes, or grill the avocado halves briefly for a smoky edge.
Different herbs: Swap cilantro for basil or parsley if you prefer or if cilantro isn’t available.
Mix-ins: Add chopped mango or pineapple for a tropical twist; or add crumbled queso fresco for richness.
Mini version: Scale down to 1–2 avocados for a smaller batch if you’re not serving a crowd.
Serving idea: Serve alongside veggie sticks (carrot, cucumber, bell pepper) in addition to tortilla chips for a lighter option.

Storage/Reheating

Storage: To store leftover guacamole, place the avocado pit in the bowl with the guacamole (this helps slow browning), squeeze fresh lime or lemon juice over the top, then press plastic wrap directly onto the surface of the guacamole (to minimise air exposure) and refrigerate.
Freezing: Freezing guacamole is not recommended because the texture becomes softer and less appealing after thawing. You can freeze mashed avocados with a bit of lime juice, but expect changes in texture.
Reheating: This is served cold or at room temperature—there’s no reheating step.

FAQs

How do I know when the avocados are ripe?

Ripe avocados will yield slightly to gentle pressure when you press the skin. If they’re too firm, wait a day or so; if they’re very soft or have dark spots inside, they may be overripe.

Can I make the guacamole ahead of time?

Yes — you can prepare it a little ahead of time, but it’s best served as close to the time of serving as possible since avocado oxidises and browns when exposed to air.

What’s the best way to prevent browning?

Store it in a bowl with the pit still in, press plastic wrap directly on the surface to minimise air exposure, and add fresh lime or lemon juice just before serving to keep it looking fresh.

Can I use something other than tortilla chips?

Absolutely. You can serve with veggies like sliced bell peppers, cucumber slices, carrot sticks, or pita chips for a different twist.

Is this recipe very spicy?

It has a milder heat since the jalapeño is seeded and finely minced. If you want less heat (for kids, for example), omit the jalapeño entirely.

Can I omit the cumin?

Yes — if you prefer a more traditional guacamole flavor without the cumin undertone, you can skip it. The recipe still works great.

Can I substitute lime with lemon juice?

You can. Lime gives a more classic guacamole flavor, but lemon juice will also add freshness and acidity if lime is not available.

How long will leftover guacamole keep in the fridge?

Stored properly, it will keep well for about 1 to 2 days. After that the texture and color may degrade.

Can I double or triple the recipe?

Yes — this recipe is already a large-batch version (8 avocados) and you can scale further if you’re serving a bigger crowd. Just proportionally increase the other ingredients.

What if I don’t have cherry tomatoes?

You can use diced regular tomatoes (seeded if you prefer less moisture) or omit tomatoes for a simpler guacamole. The flavor remains excellent.

Conclusion

This chips and guacamole recipe is a fantastic go-to for gatherings, game nights, or casual snacking. With fresh ingredients, vibrant flavor and no fuss, it’s sure to disappear fast. Whether you’re serving a crowd or making a smaller batch, you’ll love how simple, tasty and crowd-pleasing it is. Enjoy!