Guacamole With Cumin-Dusted Tortilla Chips

• Peanut oil, for deep-frying
• 12 6 -inch flour and/or blue corn tortillas, cut into quarters
• 1 tablespoon ground cumin
• Kosher salt
• 4 ripe Hass avocados, peeled, pitted and chopped
• 1/2 small red onion, finely diced
• 1 jalapeno pepper, finely diced
• Juice of 2 limes (about 1/4 cup)
• 1/4 cup chopped fresh cilantro
• Kosher salt and freshly ground pepper

1. Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet.
2. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes.
3. Drain on paper towels and season immediately with cumin and salt.
4. Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency.
5. Season with salt and pepper.
6. Serve immediately with the cumin tortilla chips.
7. Photograph by Kat Teutsch

peanut oil, flour, ground cumin, kosher salt, avocados, red onion, pepper, fresh cilantro, kosher salt

Taken from www.foodnetwork.com/recipes/bobby-flay/guacamole-with-cumin-dusted-tortilla-chips-recipe.html (may not work)