Longboard Chips…All Right, All Right, All Right

July 30, 2008 · 28 comments · Print This Post

in Products, Reviews, Snacks

Let's Go Surfing Now

Please ignore my absurd attempt at homemade guacamole and take a moment to really inspect the chips in the photo. Wait a minute?! Is that a … surfboard? Yes, my fellow party dip makers, those are in fact “Longboard Chips” made by the funky folks at Trader Joe’s. These organic tortilla chips are tasty, and must only be served while channeling Matthew McConaughey. All right…All right…All right…

Now, who wants to share their top secret recipes and tips for making really awesome guacamole? CK, Melissa, and I had the best guacamole I’ve ever had a few weeks ago at Ole Mexican Grill in Inman square. Unfortunately I was too busy socializing and sipping a super strong margarita to notice how they made the guacamole. Did I mention they make it tableside? It’s all in all phenomenal. We polished off our whole bowl with gusto. Next time I’m not going to take my eyes off the server while they prepare it.

{ 27 comments… read them below or add one }

1 Donald July 30, 2008 at 6:20 pm

You know what Erin, I have about 5 different variations of guac in my repertoire including a creamy guac which is coming soon, but my favorite is good ripe avocado diced, good salt, a chili (serrano or jalapeno), cilantro, and some lime juice. Into a mortar, roughly crush, then breakout chips!


2 Francie July 30, 2008 at 6:31 pm

Break out the bongos and let’s get tribal on these chips!


3 edina July 30, 2008 at 7:21 pm

I don’t have a guac recipe to share but wanted to pass along this great recipe for Tomatillo-Avocado Salsa from Cafe Azul, a now-closed Portland, OR restaurant. This is one of my favorite recipes ever – easy and delicious! From the March 2000 issue of Sunset magazine:



4 Allen July 30, 2008 at 7:24 pm

I could scoop up a big amount of guac with one of those longboards — cool find! I agree with Donald — I sometimes add a bit of diced tomoato as well. The lime is key — it stops it from turning brown and gives a nice tart balance to the avocado richness.


5 emma July 30, 2008 at 7:39 pm

where’s kristen!? she makes THE MOST DELICIOUS guac. seriously.


6 kristen July 30, 2008 at 7:57 pm

do i dare share my top secret recipe? you won’t need to invite me to parties anymore if i give up the goods!

i usually go with whatever i have, but here’s the basics:

4 avocados, cut into big chunks
half a tomato cut into tiny pieces
half a jalepano cut into tiny pieces
lime juice
fresh cilantro
sea salt



7 Erin July 30, 2008 at 8:19 pm

Hmmm … to share, or not to share? Okay, fine. Here you go!


8 Cze-Johnson Carrie July 30, 2008 at 9:43 pm

troy makes his with avocado, fresh limes, worchestshire, rock salt and sour cream as a base. then he either adds minced garlic or some of my home-made pico de gallo.

sometimes we just eat it with nothing mixed in.. just the avocado mash.


9 Erin July 31, 2008 at 12:40 am

My favorite is just avocados, sea salt, pepper, tapatio, onions and garlic chopped tiny tiny tiny. and lots of lime juice!

I love those chips. I so miss them. And Trader Joes. Damn behind the times Utah!


10 PaintingChef July 31, 2008 at 8:43 am

I’m not really sure if its a “recipe”… more of a method. But after I’ve made pico de gallo (in the food processor… am LAZY! I KNOW!) I just pour it out into a bowl and instead of rinsing out the food processor I scoop two or three avocados into it, add a little more lime juice and a dash of sea salt and pulse a few times to mix it all up.

But the pico is Grainger County Tomatoes, red onion, green onions, jalapenos, LOADS of garlic, cilantro and fresh lime (I even put a little of the lime flesh in there, not just the juice) and a dash of salt.

I think the best guacamole I’ve ever had was at Bobby Flay’s Mesa Grill in Las Vegas. (And I just got back from Mexico…) I totally wasn’t expecting that.


11 Patricia Scarpin July 31, 2008 at 9:01 am

Oh, Erin, you are making me crave guacamole at 10 in the morning. 🙂


12 Jade Berthiaume July 31, 2008 at 9:20 am

I just bought these longboard chips @ Trader Joes the other day! I really like them for dipping. It’s not too much chip (like the scoop ones), but they’re sturdy enough to hold a thick guac. Mmmmm


13 Erin July 31, 2008 at 10:48 am

Thank you all so much for sharing your tips and “secret recipes” with me!


14 grace July 31, 2008 at 11:03 am

i knew exactly who and what you were quoting with your title. i love it. 🙂


15 PaniniKathy July 31, 2008 at 11:26 am

Those Trader Joe’s folks are pretty creative!!

I’m an avocado/salt/lime/garlic/cilantro kinda girl. I’ve been wanting to try it with cumin as well.


16 Erin H July 31, 2008 at 12:13 pm

Guac is more an art than a recipe….
pinch of cumin
pinch of cayenne
2 serano chiles (seeded)
juice of one lime
1-2 cloves of garlic
(chop/mix all of the above in a mini-prep)
2-3 avocados
1/4 red onion chopped finely (can add more to taste…..)
if you want, a chopped tomato but make sure that it is pretty dry (i.e. leave all the juice on the cutting board)

SUPER EASY. I make this like twice a week in the summer (albeit naughty, esp. since it does taste best with a marg)


17 Ashley July 31, 2008 at 12:23 pm

Those chips look perfect for scooping up dip! I don’t have an exact guacamole recipe, but I do make it the same way every time.

the very basics:
a little bit of milk (apparently this brings out the creaminess in the avocadoes)
2 or so garlic cloves, minced

Then I love adding chopped up roma tomato if I have it (or whatever other kind of tomato). I never add cilantro or other spices, or lime juice. I think a tiny bit of lime juice would be okay as long as it’s not overpowering and barely there. And I don’t like food too spicy so I never add peppers. Good luck with your guacamole adventures!


18 Jess Mann July 31, 2008 at 12:32 pm

My california friend betty taught me how to make a very yummy guac that I could eat until I passed out (or the tortillas ran out).
It’s a super simple recipe, and it tastes amazing, the idea, as usual is for all your ingredients to be ultra fresh, and the avocados have to be at that three minute window of ripeness where they’re firm enough to hold their shape if sliced, but soft enough to mash without getting carpel tunnel.

I’m no good at this proper recipe writing thing but basically:

4 decently ripe avocados
half a red onion
a medium size ripe, but firm, tomato
two garlic cloves (more if you’re not going out after lunch)
a bunch of cilantro
salt and pepper to taste

Chop the onion fairly small.
Chop the tomato into slightly larger pieces.
Crush the garlic. Wash and pat dry the cilantro (the bunch I buy at the grocery is a bit big, so I only use a third of it, but as always, you adjust as you like. Cut up the herb roughly, or tear it if you’re patient enough.
Finally, once all your other ingredients are prepped, halve each avocado, pitch the pit, and scoop the flesh into a mixing bowl.
Use a fork or a potato masher to smoosh everything into the consistency you like best on a chip (I prefer a little consistency to mine, so I don’t beat it to a pulp and leave a few nice jade lumps).
Add the rest of your prepped ingredients either all at once or one at a time, and a pinch or two more salt than pepper is best. Taste frequently, until it hits that perfect note, and then serve in your snazziest dip bowl.
I freaking just made myself need guac so badly writing this recipe now, I’m going to have to bang some out tonight. Hope you enjoy!
much love


19 EB July 31, 2008 at 12:50 pm

My recipe is strikingly similar to Kristen’s! The only changes: I mush it all in a mortar & pestle that I’ve rubbed with garlic and I add a few drops of Tapatio hot sauce.


20 emma July 31, 2008 at 1:22 pm

tapatio hot sauce is so delicious!


21 Julia July 31, 2008 at 3:35 pm

I’m getting some of those on my way home, omg, YUM! I hate wimpy chips!

And my recipe is: 2 avocados, all the juice I can squeeze out of 1 entire lime, kosher salt, chohula hot sauce. I make just enough for me, myself and I…and I don’t share so don’t bother asking! 😀


22 Elle July 31, 2008 at 5:36 pm

Now i’m dying for guacamole and those chips! I love those and will have to be sure to get some soon.

My recipe is on my blog:


23 Esi July 31, 2008 at 11:11 pm

I have a feeling these would be good with TJ’s 5 layer dip too. Man, that stuff is addictive.


24 [email protected] Eats August 1, 2008 at 10:04 am

Erin, you must look at this recipe I have for guac! Smack your momma good!


tell me what you think!


25 Abbey August 2, 2008 at 2:27 am

Yum-a Yum Yum Yum!!

And LongBoard Chips…those are probably going over like gang busters at the Trader Joe’s here in Santa Cruz!


26 kat August 2, 2008 at 12:20 pm

hahha…all right. all right.


27 A Mom Anonymous August 3, 2008 at 1:47 pm

I just shared my guac recipe on my menu for the week. I’m making it today. It’s more of a salsa though but there’s NEVER any left when I make it! Any way you make it, fresh is the key though!!

And I was totally cracking up at the title. I could hear it as I read it! Perfect with the chips. I saw them at TJ’s this weekend and when I’m out of the chips I have, those are next on the list!


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