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Guacamole and Tortilla Chips

SERVINGS
Servings: 4 to 8
RATE THIS RECIPE
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SERVINGS
Servings: 4 to 8
RATE THIS RECIPE
(0)

Ingredients

For the chips
  • vegetable oil
  • 12 corn tortillas
  • 12 salt
For the guacamole
  • vegetable oil
  • 12 corn tortillas
  • 12 salt
  • 4 hass avocados
  • 2 tomatoes
  • 4 jalapeòo or serrano chiles
  • 1/2 white onion
  • 2 limes
  • 2 salt

Preparation

Baking Directions:

For the tortilla chipsPour oil into a medium-deep pot to a depth of 2” and heat over medium-high heat until hot (about 375 on a candy thermometer).

Working in batches so as not to crowd the pot, fry tortillas, stirring gently to keep chips submerged in the oil, until crisp and golden, 30-60 seconds.

As they are done, transfer chips with a slotted spoon to paper towels to drain and season with salt while still hot.

Transfer to a bowl.

For the guacamoleHalve avocados lengthwise, and remove and discard pits.

Scoop out pulp into a medium bowl and coarsely mash with a fork.

Add tomatoes, chiles and onions.

Add lime juice to taste and season with salt.

Mix until just combined.