Name: Guacamole With Cumin-Dusted Tortilla Chips
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: Peanut oil, for deep-frying; 12 6-inch flour and/or blue corn tortillas, cut into quarters; 1 tablespoon ground cumin; Kosher salt; 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

Watch how to make this recipe.

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

Recipe courtesy Bobby Flay for Food Network Magazine

Guacamole With Cumin-Dusted Tortilla Chips

For the chips:

For the guacamole:

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