Guacamole With Cumin-Dusted Tortilla Chips

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the chips:
  • Peanut oil, for deep-frying
  • 12 6 -inch flour and/or blue corn tortillas, cut into quarters
  • 1 tablespoon ground cumin
  • Kosher salt
  • For the guacamole:
  • 4 ripe Hass avocados, peeled, pitted and chopped
  • 1/2 small red onion, finely diced
  • 1 jalapeno pepper, finely diced
  • Juice of 2 limes (about 1/4 cup)
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and freshly ground pepper
Directions

Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.

Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

Photograph by Kat Teutsch


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