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chips and guac

Chips and Guacamole

Want to impress your guests at your next gathering? Serve this guacamole with all natural ingredients and you’ll have some really happy friends and family.

Yield: 16 servings 1x
Prep: 20 minutesCook: 0 minutesTotal: 20 minutes


  • 1 jalapeño, seeded and finely minced
  • 1/2 cup diced red onion
  • 3 garlic cloves, finely minced
  • 1/4 cup fresh cilantro, finely chopped (sub: parsley)
  • 8 large ripe avocados
  • Juice of 3 limes
  • 1 1/2 teaspoons sea salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 1/2 teaspoons cumin
  • 1/2 cup cherry tomatoes, diced

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  1. In a large bowl, add jalapeño, onion, garlic cloves, and cilantro.
  2. Cut avocados lengthwise, remove pits, and dig out flesh with a spoon. Add to bowl.
  3. Squeeze lime juice over the top of avocados.
  4. Add salt, pepper, and cumin to bowl.
  5. Use a potato masher (or fork) to mash avocados to desired consistency, making sure to combine the ingredients well as you do.
  6. Test seasoning and add more salt or pepper as needed.
  7. Stir in the tomatoes until well combined. Serve immediately.


If not eating right away, here are a few tips to prevent browning and make it last longer:

  • Place the avocado pit in the guacamole (yes, this slows browning!)
  • Squeeze lemon or lime juice over the top
  • Place plastic wrap on top of the surface of the guacamole (try not to let any air get to it) and put it in the fridge
© Author: Rachel Tiemeyer
Cuisine: American Method: No Cook