Guacamole With Cumin-Dusted Tortilla Chips

Ingredients

• 12 6-inch flour and/or corn tortillas blue cut into quarters
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ground cumin 
• 4  hass avocados pitted ripe peeled chopped
• 1  jalapeno diced finely
• 0.3  juice of lime 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 6 servings vegetable oil; peanut oil preferred for deep-frying
• 0.5 small onion diced red finely

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Watch how to make this recipe.
2. 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.
3. Drain on paper towels and season immediately with cumin and salt.
4. 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.
5. Serve immediately with the cumin tortilla chips.
6. Photograph by Kat Teutsch