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Guacamole with Tortilla Chips

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This guacamole doesn’t include tomatoes. It makes such a difference: it’s fresh and sharp, a perfect buttery-yellow and jade clay. You can do some chopping in advance, but the actual avocado mixture must be made at the last minute, to ensure it keeps its colour.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Guacamole with Tortilla Chips
Photo by Lis Parsons


Serves: 3-4 as a starter or 6 as a pre-dinner nibble

  • 4 avocados
  • 4 limes
  • 4 tablespoons fresh coriander (chopped)
  • ½ - 1 fresh green chilli (deseeded and finely chopped)
  • 2 Maldon sea salt flakes to taste
  • 2 spring onions (finely sliced)
  • 2 packet of tortilla chips of your choice


  1. Just before you want to eat the guacamole, peel and stone the avocados and put the flesh in a bowl.
  2. Dissolve the salt in the lime juice and pour it over the avocado. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture.
  3. Spoon into a serving dish and surround with tortilla chips for dipping.

Additional Information

It is not advisable to make ahead or store.

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What 2 Others have said

  • I'm never getting store-bought guacamole again. This recipe is so simple and tastes so clean. I added some smoked paprika and a little cayenne. oh so good!!

    Posted by maxwell_eqns on 30th November 2020
  • Great guacamoles are always very simple and this recipe is exactly that! I like to keep the avocado quite chunky and add ground coriander and cumin. I always make sure it stays at room temperature for 1-2 hours before serving too!

    Posted by mathieugarcia on 28th November 2020
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