Guacamole With Cumin-Dusted Tortilla Chips
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 354
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 13
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 476
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.