Ingredients
- For the Chips
- Vegetable Oil
- 5-6 Small Corn Tortillas
- 1/2 teaspoon McCormick Garlic Powder
- 1/2 teaspoon McCormick Hot Paprika
- 1 teaspoon Salt
- For the Guacamole Salsa
- 2 ripe avocados
- 2 medium tomatoes, diced
- 1/2 teaspoon McCormick Red Pepper Flakes
- 1/3 cup finely chopped red onion
- 1 lime, juiced
- Kosher Salt and Freshly Cracked black pepper to taste
Preparation
Step 1
Cut the tortillas into 6 triangles each.
Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Meanwhile, combine the salt, McCormick Garlic Powder and McCormick Hot Paprika in a small bowl and set aside.
Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
For the Guacamole Salsa
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh onto a cutting board. Cut the avocado into [1/4] inch pieces and transfer the avocado to the bowl.
Add the diced tomato, red onion, red pepper flakes and lime juice. Toss to combine and season with salt and pepper to taste. Serve immediately.