Chipotle Lime Chips and Guacamole (Copycat

• Vegan
• Gluten free

• Produce

  • 2 tbsp Cilantro
  • 2 Hass avocados
  • 1/2 Jalapeno
  • 2 Limes
  • 1/4 cup Red onion

• Condiments

  • 2 tsp Lime juice

• Baking & Spices

  • 1 1/8 tbsp Kosher salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 15 Corn tortillas, fresh

Found on dinnerthendessert.com

Description

Ingredients

• 2 limes, juiced
• 1 tablespoon kosher salt
• 15 fresh corn tortillas, cut into six triangles each
• oil, for frying (I used about 2 cups in a small saucepan and it was plenty)
• 2 Hass avocados
• 2 teaspoons lime juice
• 2 tablespoons cilantro, chopped
• ¼ cup red onion, finely chopped
• ½ jalapeño, including seeds and finely chopped
• ¼ tsp kosher salt

Directions

• Wet your clean fingers in lime juice and wipe across the tortillas. Let them sit out for five to ten minutes while you make the guacamole.
• Cut the chips into six even triangles.
• Heat your oil to 375 degrees.
• If you dont have a thermometer, drop one chip in the oil and if it comes to the surface bubbling the temperature is good.
• Cook for 20-30 seconds, you arent looking for them to brown.
• Remove with slotted spoon.
• Sprinkle salt over them immediately.
• To make the guacamole choose two nice ripe avocados that are dark green on the outside.
• Cut avocados, remove pit and scoop out and into a bowl.
• Add two teaspoons of lime juice and salt and mash together until smooth.
• Add in the cilantro, red onion and jalapeno.
• Mix well and serve with chips.