Chunky Guacamole with Tortilla Chips

★ 4.5 · Easy

Ripe avocados mashed just enough to stay chunky, brightened with lime, fresh jalapeno, and cilantro. Simple, fresh, and impossible to stop eating.

15 minPrep Time

0 minCook Time

15 minTotal Time

6 servings (about 3 cups)Yield

Why You'll Love This

Ready in 15 minutes with no cooking required
Fresh, chunky texture that beats anything store-bought
Naturally vegan, gluten-free, and easy to make ahead

Ingredients

4ripe avocados, halved and pitted
2limes, juiced
1/2white onion, finely diced
1jalapeno pepper, seeded and finely minced
1Roma tomato, seeded and diced
1/3 cupfresh cilantro, finely chopped
2 clovesgarlic, minced
1 tspkosher salt, plus more to taste
1 bag (13 oz)tortilla chips, for serving

Nutrition (estimated per serving)

240Calories

3gProtein

18gFat

20gCarbs

8gFiber

340mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Halve, pit, and scoop the avocado flesh into a large bowl using a spoon.
Immediately pour the lime juice over the avocado to prevent browning.
Using a fork or a potato masher, mash the avocado to a chunky consistency, leaving some small pieces intact rather than mashing completely smooth.
Add the diced onion and minced jalapeno to the bowl.
Add the diced tomato, chopped cilantro, and minced garlic to the bowl.
Sprinkle in the salt and gently fold everything together with a spatula until just combined; do not overmix or the texture will turn pasty.
Taste and adjust salt and lime juice as needed; it should taste bright and well-seasoned, not flat.
Let the guacamole sit for 10 minutes at room temperature so the flavors meld before serving, or press plastic wrap directly onto the surface and refrigerate for up to 4 hours.
Transfer to a serving bowl and serve immediately with tortilla chips.

Tips

Adding the lime juice right after scooping the avocado (before mashing) is the single best way to keep the guacamole from browning.
Seed the tomato before dicing so its watery seeds don't thin out the guacamole's texture.