Hey fellow avocado lovers, it is National Guacamole Day! My husband makes the best guacamole. I swear I could just eat a giant bowl of chips and guacamole for dinner (and have before!) I would love to share the recipe with you, but he swears it is top secret (Don’t worry. I will spy on him next time he makes it and it will be up here before Super Bowl.) I do, however, know the secret of making really good, fresh, warm chips for dipping. Make these to go with your favorite guac recipe or even fancy up some store bought salsa and impress your friends!
Heat 1-inch of Kelapo coconut oil in a large frying pan over medium-high heat to 350 degrees F.
Arrange 8 corn tortillas in a stack and cut into 6 equal wedges like a pizza. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute. Drain chips on paper towels; sprinkle lightly with seasoning and store in an airtight container.
My favorite seasoning:
1 Tbsp salt
1 tsp black pepper
1 tsp garlic powder