Ingredients:

  • 3 Large Hass Avocados, ripe
  • 0.5 medium White Onion, finely diced
  • 2 Limes, juiced
  • 0.5 cup Fresh Cilantro, chopped
  • 1 Jalapeño, de-seeded and minced
  • 0.5 tsp Cumin
  • 1 tsp Coarse Sea Salt
  • 12 Corn Tortillas (6-inch)
  • 2 tbsp Neutral Oil (Avocado or Grapeseed oil)
  • 1 tsp Flaky Sea Salt

Instructions:

  1. Finely dice 0.5 white onion, chop 0.5 cup cilantro, and mince 1 jalapeño. Note: Removing seeds from the jalapeño controls the heat levels.
  2. Stack your 12 corn tortillas and cut them into 6 triangles each, like a pizza.
  3. Add 2 tbsp neutral oil to your skillet over medium high heat until it shimmers and a test tortilla bubbles immediately.
  4. Work in batches to avoid overcrowding. Fry for 2 mins per side until golden and stiff.
  5. Remove chips to paper towels and sprinkle immediately with 1 tsp flaky sea salt.
  6. Halve the 3 avocados, remove pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth but with visible chunks.
  7. Pour in the juice from 2 limes immediately. Note: This halts the oxidation process that turns avocados brown.
  8. Add the onion, cilantro, jalapeño, 0.5 tsp cumin, and 1 tsp coarse sea salt.
  9. Stir gently to combine. Taste and add a pinch more salt if the flavors don't pop yet.
  10. Plate the warm chips alongside the cold dip for the best sensory experience.