This Chili Oil Guacamole is the classic and fresh avocado dip that you know and love with an added twist – peanut chili oil on top. The chili oil adds extra heat and the peanuts adds a nice crunchy texture, the dip will gone within minutes at the party!
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Why You’ll Love This Recipe
My Chili Oil Guacamole is not your average guac – there’s some asian flavors mixed in! Before you judge the flavors, the umami flavor from the soy sauce and rice vinegar adds savoriness and compliments the chili oil.
We’re also making our own chips with wonton skins. We will bake the wontons and it will turn out super crispy with little to no oil! This is a must try asian fusion appetizer that will surprise you and your loved ones.
Ingredients
Here’s a look at what you need to make this Chili Oil Guacamole. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- wonton skins – these wonton skins are thin and covered in flour. They are pre-packed and sold at asian grocery stores. Make sure you don’t get dumpling skins as they vary in texture and might be too thin to bake.
- avocados – use ripe avocados for creamy guac. You can check for ripeness by how tender the flesh is when you press it. It’s supposed to feel like the palm of your hand.
- fresh herbs – use cilantro and green onions for excellent flavor in your guac. Substituting other types of herbs may yield different flavors in your guacamole.
- jalapeno – this adds spiciness and heat to your guac. I like to de-seed the jalapeno so it’s not too spicy.
- peanuts – I get non-roasted peanuts so I can fry mine in chili oil. This adds lots of crunch to my guac. You can also sub with cashews, almonds or even pistachios. Omit if you have a nut allergy.
- chili oil – I love using a chili oil that’s extra flavorful like my homemade chili oil called Jia You. The flavor has some Chinese influence and is on the sweet side.
- soy sauce – adds savoriness and saltiness to the guac. Don’t add too much or else it will make the guacamole a dark color (doesn’t look too appetizing).
- rice vinegar (optional) – adds acidity and sweetness. You can find this at most grocery stores but definitely at all asian grocery stores. I don’t recommend using other types of vinegar like apple cider or balsamic as that might not balance well with the soy sauce flavors.
- lime and lime zest – You need this so your guac doesn’t change to a brown color and it adds a nice acidity profile (aka authentic flavor).
Substitutions and Variations
- Add Crumbled Feta or Cotija Cheese – For a salty, tangy twist, mix in some crumbled feta or cotija. The creamy avocado, bold cheese, and chili heat combo is next-level.
- Go Chunky with Diced Tomatoes or Red Onions – For added texture and freshness, fold in chopped tomatoes, red onions, or both—like a mash-up of salsa and guac.
- Instead of wonton chips, you can also use tortilla or potato chips. Make the recipe quicker and easier if you’re running low on time.
How to Make Chili Oil Guacamole
Step 1: Cut open 3 avocados and take out the seed. Scoop the avocado flesh out. Slice green onions and chop cilantro.
Step 2: Chop jalapeno (optional) and roughly chop a handful of peanuts.
Step 3: Mix your avocados, green onions, cilantro, and jalapeno together. Add soy sauce, salt, rice vinegar, lime juice, and some lime zest (add as much as you like). Now you’ve made guacamole!
Step 4: Add your chopped peanuts in a small pot. Heat on low medium for one minute until your peanuts get a little toasted and golden on all sides. Then add 1 tablespoon of chili oil. Mix together for 30 seconds and turn off heat. The chili flakes can burn quickly so be careful!
Step 5: To make your wonton chips, cut the wontons in triangles and place on a baking tray. Spray a light layer of oil and sprinkle some salt. Bake (or air fry) for 4-5 minutes at 350 degrees Fahrenheit or until golden.
Step 6: Place your guac in your serving bowl. And add your chili oil with peanuts on top!
Expert Tips
- Traditionally, a mortar and pestle is used to make guacamole. I used a fork to mash my avocados because I don’t have a mortar and pestle.
- Cover with plastic wrap pressed directly on the surface to prevent browning if you’re prepping ahead.
- Keep your avocado seed in the guacamole so it doesn’t brown as quickly.
Recipe FAQs
Ripe avocados should feel slightly soft when gently squeezed—not too firm, not too mushy. If the skin gives a little and the stem pops off easily, you’re good to go! Also check if the avocado feels like the back of your palm near your thumb.
Yes! While lime gives a more traditional flavor, lemon works in a pinch and still adds the acidity needed to balance the richness and keep the guac from browning.
Transfer to an airtight container and press plastic wrap directly on the surface before sealing. It helps minimize air exposure and keeps the guac fresher, longer. Best eaten within 1–2 days.
Check Out More Asian Side Dishes
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Chili Oil Guacamole
Ingredients
Instructions
- Cut open 3 avocados and take out the seed. Scoop the avocado flesh out. Slice green onions and chop cilantro.
- Chop jalapeno (optional) and roughly chop a handful of peanuts.
- Mix your avocados, green onions, cilantro, and jalapeno together. Add soy sauce, salt, rice vinegar, lime juice, and some lime zest (add as much as you like). Now you’ve made guacamole!
- Add your chopped peanuts in a small pot. Heat on low medium for one minute until your peanuts get a little toasted and golden on all sides. Then add 1 tablespoon of chili oil. Mix together for 30 seconds and turn off heat. The chili can burn quickly so be careful!
- Place your guac in your serving bowl. And add your chili oil with peanuts on top!
- To make your wonton chips, cut the wontons in triangles and place on a baking tray with a light layer of oil and sprinkle of salt. Bake (or air fry) for 4 minutes at 350 degrees Fahrenheit or until golden.
Notes
- Traditionally, a mortar and pestle is used to make guacamole. I used a fork to mash my avocados because I don’t have a mortar and pestle.
- Cover with plastic wrap pressed directly on the surface to prevent browning if you’re prepping ahead.
- Keep your avocado seed in the guacamole so it doesn’t brown as quickly.
Sam Lee says
This recipe completely changed the game! Spicy chili oil, crunchy peanuts, and baked wonton chips made it fun, unique, and so much better than my usual guac.