Ingredients
2 Large Hass avocado, pitted and peeled
2 fresh limes juiced (2 teaspoons reserved)
2 tablespoons chopped fresh cilantro, chopped
1/4 cup finely chopped red onion
2 garlic cloves, finely minced
1/2 jalapeno chili, seeded and chopped
1 tablespoons kosher salt + 1/4 tsp
15 fresh corn tortillas , cut into six triangles each (after adding lime juice)
2 cups oil , for frying (I used about 2 cups in a small saucepan and it was plenty)
Preparation
Wet your clean fingers in lime juice and wipe across the tortillas. Let them sit out for five to ten minutes while you make the guacamole.
Cut the chips into six even triangles.
Heat your oil to 375 degrees.
If you don’t have a thermometer, drop one chip in the oil and if it comes to the surface bubbling the temperature is good.
Cook for 20-30 seconds, you aren’t looking for them to brown.
Remove with slotted spoon.
Sprinkle salt over them immediately.
To make the guacamole choose two nice ripe avocados that are dark green on the outside.
Cut avocados, remove pit and scoop out and into a bowl.
Add two teaspoons of lime juice and salt and mash together until smooth.
Add in the cilantro, red onion and jalapeno.
Mix well and serve with chips.
