Free guacamole platter calculator. Enter servings to find the guacamole grams and chips grams you need for a guacamole platter at a party or gathering.
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Enter the number of servings. This guacamole platter calculator multiplies servings by 100 grams of guacamole and by 50 grams of chips per serving, so 20 servings give 2000 grams of guacamole and 1000 grams of chips. For a guacamole platter for 10 servings, that is 1000 grams of guacamole and 500 grams of chips, and for a guacamole platter for 50 servings it is 5000 grams of guacamole and 2500 grams of chips. The 100 gram guacamole figure is a generous appetizer portion, above the 1/4 cup tables and below a full 1/2 cup main portion, and the 50 gram chip figure, about 1.76 ounces, sits between the 1 ounce and 2 ounce appetizer rules, so the sections below explain the competitor ranges and the avocado and bag conversions.
The formula is shown on the page: guacamole grams = servings × 100, and chips grams = servings × 50. Worked example: for 20 servings, 20 × 100 = 2000 grams of guacamole and 20 × 50 = 1000 grams of chips. For 10 servings, this guacamole platter calculator gives 1000 grams of guacamole and 500 grams of chips. Guacamole serving size per person in the guides is 1/4 to 1/3 cup as an appetizer, about 1/2 cup as a generous appetizer, and 1/2 cup or more as a main event portion. Tortilla chips per person are 1 ounce in one guide, 1 to 2 ounces in another, 2 ounces as an appetizer and 4 ounces as a main meal in a nacho-bar guide, and 1 party-sized bag per about 7 people in a chips guide. The calculator rates of 100 grams of guacamole and 50 grams of chips per serving sit at the generous appetizer end of both ranges.
Enter servings, the number of people eating from the platter, and read the guacamole total and the chips total at once. Use the guacamole total as your shopping weight: buy or make guacamole to that weight, and convert to avocados with the conversion below. Use the chips total as your shopping weight: buy tortilla chips to that weight, and convert to bags with the bag rule below. If guacamole is only one dip among several on a chips and dip board, plan on roughly two thirds of the calculator total, because guests will split their appetite across the dips.
How many avocados per person is the question every guacamole guide answers first, and the answer is almost always half an avocado per person. One avocado feeds two people as a party dip, so a party of 4 needs 2 avocados and a party of 20 needs 10 avocados. How many avocados for guacamole as a main snack or taco bar is higher: about 7 to 8 avocados for 10 people as a main snack, and around 15 avocados for 20 people for a taco bar. How many avocados do I need for 10 people? About 5 medium avocados as a party dip, and 7 to 8 if guacamole is the main snack. How many avocados do I need for 20 people? Roughly 10 medium avocados as a dip, and around 15 for a taco bar. Guacamole cups per avocado: 1 medium Hass avocado gives about 1 cup of guacamole in one guide, and 1/2 to 2/3 cup mashed, or about 3/4 cup finished guacamole with add-ins, in another. How much guacamole does one avocado make? About 3/4 cup finished guacamole is the stated formula in one definitive guide, and about 2 medium avocados per cup of finished guacamole in a calculator guide, so always buy 1 to 2 extra avocados for pitting mistakes, odd sizes, and seasoning adjustment.
Guacamole for a crowd is where fixed recipes fail, because they serve only 4, 6, 10, or 16 people. A guacamole platter for 10 servings needs 1000 grams of guacamole and 500 grams of chips. A guacamole platter for 20 servings needs 2000 grams of guacamole and 1000 grams of chips. A guacamole platter for 50 servings needs 5000 grams of guacamole and 2500 grams of chips. For 100 servings, the totals are 10000 grams of guacamole and 5000 grams of chips. A guacamole shopping list for a party, scaled from a 6-person example, works like this: for 6 people, buy 3 avocados, 1.5 limes, 3 tablespoons of onion, 3 tablespoons of cilantro, 2 small jalapeños to taste, and 3 pinches of salt, then scale by servings. How many avocados for a taco bar? Count guests and divide by two for a dip, then add about half as many again for a taco bar, because guests use more guacamole as a filling than as a dip.
How many bags of chips for a party follows a simple bag rule: total ounces divided by 13, rounded up to whole bags, for 13-ounce bags. How many bags of chips for 20 people? At 4 ounces per adult as a main meal, 80 ounces before buffer gives seven 13-ounce bags, about 5.7 pounds. At the calculator rate of 50 grams, about 1.76 ounces, per serving, 20 servings need 1000 grams of chips, about 35 ounces, which is three 13-ounce bags. How to arrange a guacamole platter follows one reliable order: bowls first, toppings around, and chips last filling the gaps. Put the guacamole bowl in the centre as the dip anchor, fan tortilla chips around it, or mound guacamole in the middle and nest chips in a sunflower pattern around it. Chips around guacamole bowl should be piled in big piles and refilled from a reserve, not spread thinly across the whole board. A chips and dip platter and a chips and dip board use the same method: 4 dip bowls spaced evenly, chips piled around them, lime wedges and cilantro as garnish, and tortillas in a circle for a fiesta taco platter.
What kind of avocado is best for guacamole? Hass is the standard, Pinkerton is also excellent, and Florida types are watery and thinner, so avoid them for guacamole. Fuerte is acceptable but more watery and milder, and Bacon and Zutano are best avoided for guacamole because they are watery, sometimes stringy, and very mild. How do I ripen avocados quickly? Buy 2 to 4 days ahead and ripen on the counter, not the tree, or speed ripening in a paper bag with an apple or banana for 1 to 2 days. The ripeness timing cheat sheet is: party today or tomorrow, choose dark green, bumpy skin, slightly soft when squeezed; party in 2 to 3 days, choose green and firm and counter-ripen; party in 4 to 5 days, choose green and firm, refrigerate, then counter-ripen 2 to 3 days before. How do I keep guacamole from turning brown? Make it close to serving, add lime juice, press plastic wrap directly on the surface with no air bubbles, or use a thin water layer and pour it off before serving. Can you freeze guacamole? Yes, but the texture changes, so freezing avocados is preferred. Can I make guacamole a day ahead? Yes with compromise: press plastic wrap flat on the surface, refrigerate, stir before serving, and accept that it is best within a couple of hours.
How do I keep tortilla chips from getting soggy? Keep chips separate from warm and wet toppings, refill small bowls often, and let guests assemble just before eating. How do I keep tortilla chips crispy on a platter? Store chips airtight until serving, put chips on the board last, and replenish from a sealed reserve rather than leaving the whole supply out. For food safety, keep hot food at 140F or warmer and cold food at 40F or below, discard perishables after 2 hours at room temperature, or 1 hour above 90F, and reheat leftovers to 165F. Party guacamole quantities should always include a buffer: one guide advises making about 20% more than expected, because guests eat more guacamole than the table predicts when it is fresh and well seasoned.
Yes, with compromise. Press plastic wrap flat on the surface, refrigerate, and stir before serving. It is best within a couple of hours of making, and restaurant-style storage with an airtight lid, plastic wrap on the surface, and an ice bath in the fridge allows making it the night before.
Make it close to serving, add lime juice, and press plastic wrap directly on the surface with no air bubbles. A thin layer of lukewarm water poured off before serving also works, and the pit in the bowl only protects the flesh it touches.
Hass is the standard, and Pinkerton is also excellent. Fuerte is acceptable but more watery and milder, and Bacon, Zutano, and Florida types are best avoided for guacamole because they are watery and thin.
Put them in a paper bag with an apple or banana for 1 to 2 days. For a party today or tomorrow, choose dark green, bumpy skin, slightly soft avocados. For a party in 2 to 3 days, choose green and firm avocados and counter-ripen them. Do not microwave avocados to ripen them.
Yes, but the texture changes after thawing, so freezing whole avocados is preferred. If you freeze guacamole, thaw it in the fridge and stir well before serving, and expect a softer texture than fresh guacamole.
Keep chips separate from warm and wet toppings, refill small bowls often, and let guests assemble just before eating. Store chips airtight until serving and put them on the board last.
Put chips on the board last, pile them in big piles rather than spreading them thinly, and replenish from a sealed reserve. Do not put wet toppings on top of chips, and replace any chips that have gone soft rather than leaving them on the board.
About 5 medium avocados as a party dip, and 7 to 8 avocados if guacamole is the main snack or taco filling. This guacamole platter calculator gives 1000 grams of guacamole for 10 servings, which is about 5 to 7 avocados depending on size.
At the calculator rate of 50 grams per serving, 20 servings need 1000 grams of chips, about 35 ounces, which is three 13-ounce bags. At a main-meal rate of 4 ounces per adult, 20 people need seven 13-ounce bags, about 5.7 pounds.