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Crisp Tortilla Chips With Guacamole

Crisp Tortilla Chips With Guacamole

5 x 20cm tortillas
vegetable oil for deep-frying
2 teaspoons ground oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons ground sweet paprika
1/4 teaspoon cayenne pepper

3 small (600g) avocados
1 clove garlic, crushed
1 1/2 tablespoons lime juice
1/4 cup (60ml) sour cream
1/4 teaspoon Tabasco sauce
2 teaspoons ground cumin
1 medium (150g) tomato, peeled, seeded, chopped
1/2 small (50g) red Spanish onion, finely chopped

Cut each tortilla into 8 wedges. Deep-fry wedges in hot oil in batches until lightly browned and puffed; drain. Toss hot tortilla chips in combined spices, serve with guacamole.

Guacamole: Place avocados in bowl, mash roughly with a fork; stir in remaining ingredients.

Tortilla chips can be made a day ahead. Guacamole best made just before serving.

Storage: In airtight container.
Freeze: Not suitable.
Microwave: Not suitable.

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