1-First Step: Prepare Guacamole IngredientsIn a large bowl, mix finely minced jalapeño, diced red onion, garlic, and chopped cilantro. This creates the aromatic base for your guacamole flavor.

2-Second Step: Prepare and Mash AvocadosCut avocados in half lengthwise, remove the pits, and scoop the flesh into the bowl with the aromatics. Immediately squeeze the juice of three limes over the mixture to keep the avocados vibrant and add acidity.

3-Third Step: Season and MashAdd sea salt, black pepper, and ground cumin to the bowl. Use a potato masher or fork to mash all ingredients together until you reach your preferred consistency either chunky or smooth.

4-Fourth Step: Add Fresh ElementsStir in the diced cherry tomatoes, and add optional pickled jalapeños, green onions, or chunky salsa if desired. Taste and adjust seasoning with extra salt, pepper, or lime juice as needed.

5-Fifth Step: Make Homemade ChipsHeat vegetable oil in a deep skillet or pan to medium-high heat. Meanwhile, cut flour tortillas into six equal triangles each. Fry tortilla pieces in small batches, about 1-2 minutes per side, until golden and crispy. Remove with tongs and drain on paper towels.

6-Sixth Step: Season ChipsWhile chips are still warm, sprinkle with salt to taste. You can store leftover chips in an airtight container at room temperature for up to a week. Reheat as necessary in a 350°F (175°C) oven for about 5 minutes to regain crispness.

7-Final Step: Serve and EnjoyTransfer guacamole to a serving dish and cover tightly with plastic wrap pressed directly on the surface to slow browning. Serve alongside warm, crispy tortilla chips or preferred dipping veggies. This chips and guac recipe can be adapted by choosing gluten-free chips or fresh vegetable sticks if desired.