2 Haas Avocados
½ Vidalia Onion (minced)
3 Tbs Habanero Salsa
2 Tbs Cilantro Chopped
1 Tsp Minced Garlic
½ Lime Juiced
Salt and Pepper to Taste
2 12” Flour Tortillas
Vegetable Oil (Enough to fill stock pot 1” deep)
Guacamole Preparation: Mix all ingredients by hand or stand mixer on low with whip attachment.
Chips Preparation: Put oil in pot on medium/high until glistening. Test with a tortilla strip to see if oil is ready to fry strips. Cut tortillas into random strips or triangles around 1 ½” in size. Fry in small batches. Cook strips only 20 – 40 seconds per side or until golden brown. Drain cooked chips on paper towels and sprinkle sparingly with sea salt.
Courtesy of www.theproamateurchef.blogspot.com.