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Guacamole With Cumin-Dusted Tortilla Chips

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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For the chips:

Peanut oil, for deep-frying

12 6-inch flour and/or blue corn tortillas, cut into quarters

1 tablespoon ground cumin

Kosher salt

For the guacamole:

4 ripe Hass avocados, peeled, pitted and chopped

1/2 small red onion, finely diced

1 jalapeno pepper, finely diced

Juice of 2 limes (about 1/4 cup)

1/4 cup chopped fresh cilantro

Kosher salt and freshly ground pepper


  1. Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
  2. Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.