Recipe 56 · Snacks & Sides
Thomas's Chunky Guacamole with Tortilla Chips
Fresh, chunky and bright with lime. No cooking at all — just chop, mash and scoop.
Jump to recipe ↓Prep15 minutes
Cookno cooking needed
Serves6 servings
Nutritionabout 160 cal · 2g protein per serving
Mash it chunky, not smooth — the texture is the whole point.
How to make it
- Pick ripe avocados.. They should give a little when you squeeze them gently, like a ripe peach. Too hard means not ready, too mushy means brown inside.
- Cut and pit them.. Cut each avocado in half lengthwise around the pit. Twist the halves apart. Whack the pit carefully with the knife blade and twist it out. Scoop the green flesh into the bowl with a spoon.
- Mash it chunky.. Mash with a fork until it is mostly broken up but still has chunks. Do not use a blender or food processor — chunky is what makes it good.
- Add everything else.. Stir in the lime juice, red onion, tomato, cilantro, jalapeño if using, salt and garlic powder.
- Taste and fix it.. Taste a chipful. Needs more zing? Add lime. Bland? Add a pinch more salt. This is your guac — make it how you like it.
- Serve right away.. Scoop it into a bowl, stick some chips around it and serve. Guacamole turns brown as it sits, so fresh is best.
How to serve it
With a big bowl of tortilla chips. Also amazing on tacos or toast.
Save the leftovers
Press plastic wrap right onto the surface of the guac to keep air out and refrigerate for up to 1 day. It may brown a little on top — just stir it.