Chips & Dips Recipe

Prepare the Tortillas

Cut each corn tortilla into 6 equal triangles to create chips.

Heat the Oil

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chips

Carefully add a few tortilla triangles to the hot oil, frying them in batches for about 2-3 minutes or until they turn golden brown and crispy.

Drain and Season

Remove the chips with a slotted spoon and place them on paper towels to drain. While still hot, sprinkle with sea salt to taste.

Prepare the Avocados

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Mash the Avocados

Using a fork or potato masher, mash the avocados to your desired consistency (smooth or chunky).

Mix in Other Ingredients

Add lime juice, chopped red onion, diced tomato, chopped cilantro, and salt to the mashed avocados. Mix well until combined.

Taste and Adjust

Taste the guacamole and adjust seasoning, adding more salt or lime juice if desired.

Prepare the Ingredients

Dice the tomatoes and finely chop the onion and jalapeño.

Combine Ingredients

In a mixing bowl, combine the diced tomatoes, chopped onion, minced jalapeño, lime juice, chopped cilantro, and salt.

Mix and Taste

Stir the salsa until all ingredients are well mixed. Taste and adjust seasoning with more salt or lime juice if needed.

Chill and Serve

Let the salsa sit for at least 15 minutes to allow flavors to meld before serving.