Guacamole With Cumin-Dusted Tortilla Chips

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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