Flour tortillas deep fried in olive oil are amazing. With a dollop of fresh guacamole? Out-of-this-world-delicious! This is one of Jonathan Sciabica’s favorites. It’s always a hit with guests and really simple to make.
Rated 4.0 stars by 1 users
Appetizers / Sides
4-6
15 minutes
15 minutes
6 Large Flour Tortillas
1/2 Inch Extra Virgin Olive Oil in a pan.
1 Pinch Sea Salt to Taste
2 Tbsp Jalapeno Extra Virgin Olive Oil
2 Whole Avacados
1/2 Lemon
12 Cherry or Grape Tomatoes
1 Tsp Garlic Powder
2 Tsp Sea Salt
1 Tsp Fresh Cracked Black Pepper
2 Sprigs Fresh Cilantro
Pour Marsala Extra Virgin Olive Oil (or your favorite varietal) into a pan until the olive oil is 1/2 inch deep. To save olive oil, use a small pan, to go fast, use a large pan :)
Set pan on medium heat.
Cut flour tortillas into quarters.
Test a corner of a flour tortilla in the oil. It should bubble at the edges if it's hot enough.
Drop tortillas in pan. Flip once browned on one side. Remove once browned on both sides. Place on a paper towel to cool. Sprinkle a little salt on each chip.
Cut Avocado into 1/2" cube sections and place in a serving bowl. Add juice from lemon.
Cut tomatoes into quarters. Add to avocado. Add Jalapeño Olive Oil, 1 Teaspoon Salt, Pepper and Garlic Powder. Mash all ingredients together.
Dollop guacamole on individual chips and garnish with cilantro just before serving!
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