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A Perfect Pantry

Avocado Salsa with Home Made Corn Chips

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    • PREP TIME
      5 min
    • COOK TIME
      1 min
    • READY TIME
      6 min
    • SERVINGS
      4

    Ingredients

    • 4 medium corn tortillas
    • 3 liters vegetable oil
    • 1 avocado halved, seed removed, diced
    • 2 punnets baby tomatoes halved
    • 1/4 cup coriander leaves
    • 1 tablespoon olive oil
    • 1 lemon juiced
    • 1 teaspoon flaked salt
    • 1/4 teaspoon cracked black pepper

    Directions

    1. Fill with oil and preheat a 3 litre deep fryer to 160°C. Cut the tortillas in half, half again and then into 3 triangles until all are made into triangles.
    2. In a bowl, combine the avocado, tomatoes, coriander, olive oil, lemon juice, salt and pepper and toss until dressed.
    3. Place the tortilla chips into the deep fryer basket and cook for approximately 15 seconds on the first side and then 10 seconds on the second side. Do not put too many in as they will not cook evenly. Allow to drain on paper towel.
    4. Serve corn chips with extra salt and the salsa.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Stainless 4L Deep FryerStainless 4L Deep Fryer
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