Toasted Chapulines and Pumpkin Seed Guacamole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant guacamole featuring toasted Oaxacan chapulines (grasshoppers) and nutty pumpkin seeds, delivering a crunchy texture and authentic regional flavor. This Mexican-inspired recipe, ready in about 15 minutes, turns ripe avocados, toasted chapulines (grasshoppers), pumpkin seeds (pepitas) into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 190 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Mexican cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 3 medium ripe avocados in half, remove pits, and scoop flesh into a mixing bowl. Mash with a fork until creamy but still slightly chunky.
  2. Step 2: Add 3 tbsp fresh lime juice immediately to prevent browning and mix well.
  3. Step 3: Stir in 1/4 cup finely chopped small white onion, 2 tbsp chopped fresh cilantro, and 1 small seeded and minced jalapeño pepper.
  4. Step 4: Fold in 1/2 cup toasted chapulines and 1/4 cup toasted pumpkin seeds for a crunchy texture.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp ground black pepper, adjusting to taste.
  6. Step 6: Serve guacamole immediately with warm tortilla chips or as a topping for tacos.

Frequently asked questions

How long does Toasted Chapulines and Pumpkin Seed Guacamole take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Toasted Chapulines and Pumpkin Seed Guacamole?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Toasted Chapulines and Pumpkin Seed Guacamole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Toasted Chapulines and Pumpkin Seed Guacamole for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Toasted Chapulines and Pumpkin Seed Guacamole?

Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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