Preheat your oven to 400°F. While it heats, cut the corn tortillas into quarters or wedges of similar size so they bake evenly. Arrange them on a baking sheet, drizzle with olive oil, and toss gently to coat. Spread them in a single layer and bake for 10-20 minutes, stirring halfway through, until they're golden and crispy. Remove from the oven, sprinkle with salt and ground cumin while still warm, and set aside to cool. I like to taste one chip and adjust the seasoning—sometimes they need a touch more salt depending on how salty your tortillas are to begin with.

While the chips bake, prepare your mise en place for the guacamole. Finely mince the serrano pepper, seed and dice the tomato, finely dice the red onion, and chop the fresh cilantro. Have everything ready so assembly is quick and your guacamole stays fresh. Cut each avocado in half, remove the pit, and scoop the flesh into a bowl.

Pour the fresh lime juice over the avocado flesh immediately—this prevents browning and adds brightness. Using a fork, mash the avocado to your desired consistency; I prefer leaving it slightly chunky for better texture rather than completely smooth. Add the sea salt and garlic powder, stirring gently to combine. Taste and adjust salt and lime juice to your preference—the lime juice should be prominent but not overpowering.

Fold in the minced serrano pepper, diced tomato, red onion, and fresh cilantro from Step 2. Mix gently to keep some of the chunky texture of the avocado while evenly distributing all the flavors. Taste once more and adjust seasoning as needed. Transfer to a serving bowl and serve immediately with the warm tortilla chips from Step 1. The guacamole is best enjoyed fresh, so serve as soon as possible.