Sometimes, I just want a quick, crunchy and salty fix. So my go to is fresh fried tortilla chips with some totally awesome guacamole! YUM!
- Corn Tortillas cut into triangles
- Vegetable Oil
- 2 medium avacados
- 1/2 of an onion roughly chopped
- 1 garlic clove roughly chopped
- 1 can of diced green chilies
- tabasco sauce
- 1/2 of a lemon (or 1 tbsp. of lemon juice)
- salt and pepper
For the guacamole:
Remove the skin and seed of the avocado and place into a food processor. Add all of the other ingredients. Pulse the ingredients until all is mixed well and is at your desired consistency. We like ours chunky, so I only pulse about 5 or 6 times.
Refrigerate for at least 2 hours so all of the flavors can blend.
In a large sturdy pot (I use cast iron) fill with vegetable oil about 2/3 of the way. Heat on medium-high to about 350* (you can also test the oil by dipping a wooden skewer into the oil, all the way to the bottom of the pan – if the bottom of the skewer bubbles, the oil should be ready)
Meanwhile – cut your tortillas into triangles.
Stack several tortillas together. Cut them in half, then cut in half the other direction.
Separate each triangle and drop one at a time into the preheated oil.
Allow to fry until golden and crispy. Remove from the oil, and put onto paper towels to absorb the excess grease or onto a rack in a cookie sheet. Sprinkle with salt **Very Important**
Serve with guacamole, sour cream and salsa.
Option 2: Sweet Tooth Tortilla Chips
Once fried, place in a bowl. Combine 1/2 cup of sugar with 1 tbsp. of cinnamon. Sprinkle the cinnamon mixture over the hot tortilla chips.
These are delicious just by themselves or dip in some melted chocolate! YUM!