Snack

Guacamole and Chips

Name: Guacamole and Chips
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 ripe avocados; 1 tomato, diced; 1/4 red onion, finely diced; 1 tbsp lime juice; 1 tbsp coriander, chopped; 1/2 tsp salt; Pinch of chilli flakes; Tortilla chips, to serve

Serves 4 Prep 10 mins Cook 0 mins Total 10 mins

Here is our working guacamole and chips for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. As written it serves 4. Budget about 10 mins to prep and 0 mins to cook or bake, roughly 10 mins all up, across 8 ingredients and 3 method steps. Shop first for ripe avocados, tomato and red onion; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. After cooking, store airtight once cool so they stay the right texture. One batch makes a decent tin; double if you are taking a plate. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Method opens with: “Mash avocados roughly with a fork. Mix in tomato, onion, lime, coriander, salt and chilli.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

2 ripe avocados
1 tomato, diced
1/4 red onion, finely diced
1 tbsp lime juice
1 tbsp coriander, chopped
1/2 tsp salt
Pinch of chilli flakes
Tortilla chips, to serve

Method

Mash avocados roughly with a fork. Mix in tomato, onion, lime, coriander, salt and chilli.
Taste and adjust seasoning.
Serve immediately with tortilla chips.

Tip: Leave the avocado stone in the bowl to slow browning.

Notes

Serving ideas without fluff: store airtight once cool so they stay the right texture. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
Stove discipline: medium heat is the default for most home pans; cranking it high only helps when you are browning hard in batches. For Guacamole and Chips, follow the cues in the method — especially “until golden”, “simmer”, or “bubbling” — rather than watching the clock alone. A heavy pan holds heat better and sticks less once food is moving.
Make-ahead and leftovers: one batch makes a decent tin; double if you are taking a plate. Store Guacamole and Chips airtight once fully cool; most batches keep several days, or freeze flat and thaw in the tin. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Putting it together for Guacamole and Chips: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Extra cook's margin: if your pan is thin or your oven runs cool, give Guacamole and Chips another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.