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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Guacamole and Chips

Real Simple JUNE 2007

  • Yield: Makes 8 servings


  • 5 avocados, cut into 1/2-inch pieces
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 16-ounce bag tortilla chips


In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips.

Tip: Plan ahead. You can prepare guacamole up to two hours before serving. To keep it from turning brown, cover the bowl with plastic wrap so that the wrap lies directly on the guacamole, with no air in between, then refrigerate.

Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 44%
  • Fat: 21g
  • Saturated fat: 3g
  • Cholesterol: 0mg
  • Sodium: 297mg
  • Carbohydrate: 56g
  • Fiber: 13g
  • Sugars: 3g
  • Protein: 7g

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Guacamole and Chips Recipe