Chips and Guacamole

I frequent the Mexican restaurant on my corner far too much. They recognize my voice on the phone, or have my order ready essentially in the time it takes for me to be seated. Add that to the embarrassment of having an identical twin sister who also likes said Mexican food and stops in quite often as well…to order the same exact thing (no yellow “liquid” cheese or jalapeños, please). With that being said, it’s about time I save the money and embarrassment by making it myself, all while being able to tweak the recipe to my liking, and eating as many chips as humanly possible. P.S. These chips are also dog-approved. Miss Chloe swiped a couple as I was putting on the lens cap to my camera. At least she had the decency to let me get my shot.



  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.Chips

Tortilla Chips


  • Twelve 6-inch corn tortillas (preferably white)
  • 2 cups canola oil
  • Sea salt (I used Maldon)


1. Divide tortillas into 6 evenly-sliced sections.

2. In a shallow pan, heat 2 cups of canola oil to  350° F and simmer tortilla chips, rotating once puffy. Remove from heat once edges are slightly browned.

3. Remove to paper towel-lined plate, dabbing off excess grease. Add sea salt and serve immediately.

*Recipe courtesy of Alton Brown.



  1. WOAH made your own chips?! NICE. I’m a big time guacamole and pico de gallo fan. We also frequent our local mexican restaurant far too much (all you can eat taco Sundays!), and have lately been trying to make some more mexican dishes at home to save on cash and learn to cook the food that we so clearly can’t get enough of.

    1. All you can eat taco Sundays-sounds amazing! Yeah, I didn’t realize chips were so easy-and so much better when homemade.

  2. col2013 · · Reply

    LOL! Nothing as interesting as the combination of spicy, intense, citrus, texture, and contasting temperatures of Mexican food. I could indulge at least three times per week. Someone’s going to LOL when I share your post! Recipe, photo cposition, writing, all you, all what we have come to appreciate so very much. Thank You!

  3. All the flavors and ingredients I love in my guacamole. You have inspired me to make some today. I just added it to my grocery list. :)

    1. Great! My mom always gets raves when she makes it for get togethers. Let me know how it turns out, and I hope you have a great 4th!

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