These deep-fried flour tortilla chips and guacamole recipe is an easy appetizer everyone will enjoy. The homemade guacamole is a family favorite and is loaded with so much flavor and deliciousness.
Chips and guac is the classic Mexican appetizer that everyone loves. On almost every party table in the country, you’ll find this delicious combo. And while you can pick up chips and guac at the grocery store or order it from a restaurant, my favorite way to enjoy it is by making it at home. I love making homemade guacamole AND homemade tortilla chips. It’s actually very easy, and you cannot beat the flavor and freshness. If you love chips and guac, then you’ve come to the right place today!
Chips and Guacamole
This recipe starts with fresh avocados, red onion, cilantro, pickled jalapeno peppers, and a few other ingredients that I mix together to create a creamy, spicy, zesty guacamole. Then, I cut tortillas into triangles and deep fry them until they’re golden and crispy for the best tortilla chips ever! That’s it. It’s a simple recipe that only takes a few minutes but delivers a metric ton of authentic Mexican flavor with a freshness that cannot be reproduced.
Why You’ll Love This Chips and Guacamole Recipe
- The guacamole is super flavorful and is made with the freshest ingredients.
- The deep-fried flour tortillas are absolutely delicious and it is a nice change from the classic corn tortilla chips usually served.
- It’s easy to make and is a delicious appetizer recipe that everyone will devour, and is great for parties, potlucks, or an afternoon snack.
Chips and Guacamole Ingredients
You can find everything you need for this recipe in just minutes at your local grocery store. All it takes is a quick, in-and-out, and you’ll be ready to go!
- Large avocados
- Red onion
- Cilantro, chopped
- Pickled jalapeno peppers,
- Green onions
- Chunky salsa
- Lime juice
- Garlic salt
- Slap Ya Mama® seasoning
- Black pepper
- Flour tortillas
- Vegetable oil
How to Make Chips and Guacamole
Making homemade chips and guacamole might sound like a super-involved ordeal, but it’s actually a quick and easy recipe. You just need a little prep, a little mixing, and a little frying. The entire process only takes about 30 minutes from start to finish. Maybe a little longer, but not by much.
Step 1: Combine the Guacamole Ingredients
Slice the avocados in half, remove the pits, and place them in a large bowl. Then, add the diced onions, cilantro, jalapenos, green onions, salsa, lime juice, and seasonings.
Step 2: Mash and Chill
Mash everything together with a fork until you reach your desired consistency. Then, place a piece of plastic wrap directly onto the surface of the guac and chill in the refrigerator until ready to serve.
Step 3: Make the Tortilla Chips
Heat the oil over medium-high heat in a deep frying pan. Then, add 6 to 8 tortilla triangles at a time to the oil and deep fry until golden brown on both sides. Transfer them to a baking sheet lined with paper towels to absorb excess oil. Sprinkle with salt and enjoy with your guac!
Recipe Tips
- Using a fork is the best way to mash up your guacamole. It allows for more control over the consistency.
- Don’t just place plastic wrap on top of the bowl when chilling your guacamole. Place the plastic wrap directly onto the surface of the guac. This eliminates as much air contact as possible and prevents browning.
- Only fry 6 to 8 tortilla triangles at a time to avoid cooling down the oil. This makes for crispy tortilla chips rather than soggy greasy chips.
Variations
- Omit the jalapenos for a mild guacamole.
- For a brighter, hotter flavor, use diced fresh jalapenos.
- If you prefer less bite, use yellow, white, or sweet onions in this recipe.
What to Serve with Chips and Guacamole
Chips and guac is the classic Mexican appetizer, and it pairs well with all of your Mexican favorites. Literally every Mexican dish goes with chips and guac, so feel free to mix and match any and everything you enjoy with this recipe.
Recipe FAQ
Guacamole is a very healthy snack if it’s prepared in the traditional way without mayo. Although it’s a calorie-dense food with a high fat content, that fat is healthy. The dish is loaded with monounsaturated fats, fiber, folate, and potassium!
Guacamole is the best with tortilla chips! It’s the classic pairing that’s remained unchanged since the first person mashed avocados up with other guac ingredients.
Tortilla chips, corn chips, potato chips, and even varieties like Doritos go well with guacamole.
When enjoyed in moderation, chips and guac can be a healthy snack. However, moderation is key. Guacamole is healthy but very calorie dense. Chips are mainly empty calories.
How to Store and Reheat Leftover Homemade Chips
Store your tortilla chips in an airtight container at room temperature for up to a week. To warm and toast them up a bit, spread them out on a baking sheet and bake them at 350 for about 5 minutes until warm.
Try This Delicious Chips and Guacamole Recipe Today
This chips and guacamole recipe is as easy as it is delicious. With just a few minutes of prep and a few minutes more of mixing and frying, you’ll have a delicious, homemade Mexican appetizer that everyone will love. And you’ll have it just about 30 minutes. This classic combo is perfect for any Mexican-themed dinner, parties, potlucks, or just family game nights or movie nights. Give this a try, and I know you’ll fall in love.
More Delicious Appetizer Recipes You’ll Enjoy.
Here is a homemade Jalapeño Salsa that is great to serve along side homemade guacamole and these deep fried tortilla chips.
Chips and Guacamole
Ingredients
- 5 large avocados, pits removed
- ⅓ cup red onion, finely diced
- ⅓ cup fresh cilantro, chopped
- ¼ cup pickled jalapeno peppers, diced
- ¼ cup sliced green onions
- 2 tablespoons chunky salsa
- 2 tablespoons lime juice
- 1 teaspoon garlic salt
- ½ teaspoon Slap Ya Mama® seasoning
- ½ teaspoon black pepper
- 20 flour tortillas, each tortilla cut into 6 triangles (We used MIssion super soft fajitas size)
- 2+ cups vegetable oil, for frying
Instructions
- Slice avocados in half, remove the pits, and place in a large bowl.
- Add diced onions, cilantro, jalapenos, green onions, salsa, lime juice, and seasonings.
- Mash with a fork until desired consistency is obtained.
- Place in the refrigerator with a piece of plastic wrap laid on top of the guacamole to keep the air out. This helps the guac stay green until ready to use.
- In a deep drying pan, heat oil over medium high heat.
- Add about 6-8 triangles at a time into the hot oil.
- Deep fry until golden brown on both sides.
- Remove and place on a baking sheet lined with paper towels to absorb the excess oil.
- Sprinkle with salt, if desired.
- Serve with chilled guacamole.
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