Classic Guacamole with Tortilla Chips

Method

1. 1

   Cut the corn tortillas into wedges and brush both sides with the vegetable oil. Arrange them in a single layer on a baking sheet and sprinkle with half of the kosher salt; the wedges should look lightly coated and glossy.

2. 2
   Baking

   Bake the tortilla wedges for 8-10 minutes until golden brown and crisp, rotating the pan halfway through for even browning.

   ⏲ 10 min

3. 3

   While the chips bake, halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the lime juice and the remaining kosher salt, then mash with a fork or potato masher until chunky-smooth.

4. 4

   Stir in the chopped red onion, jalapeño, tomato, cilantro, garlic, and ground cumin until well combined. Taste and season with black pepper and additional salt if needed.

5. 5

   Serve the guacamole immediately with the freshly baked tortilla chips.